Paneer Butter Masala Recipe

• Slice the onions, chop the tomatoes. Heat 1 1/2 tablespoon oil in a pan and add the chopped onions.
• Once the onions turn transparent, add the tomatoes and saute.
• When the tomatoes are half way mushy, add in the ginger and garlic and cover the pan.
• Let the mixture cook for five minutes in SIM.
• Open the lid and saute briefly. Add in about 10 cashews, mix well and cook for about 2-3 mins.
• Switch off the stove and let it cool. Grind this mixture to a fine paste.
• Melt 2 tablespoons butter in a pan. Add 2 heaped teaspoons chilli powder and mix well.
• Fry briefly making sure not to burn the powder. Now add in the ground paste.
• Saute briefly and add about 1/2 cup water rinsing the mixer jar.
• Add in 1 1/2 tablespoons chicken masala or garam masala. Saute for about 5 mins.
• Now add in 1/2 cup water. Mix well. Cover and cook for 5 minutes in SIM.
• Open the lid. Add 1/2 tablespoon salt and 1/2 tablespoon sugar. Give it a good mix so that the salt and sugar dissolve.
• Now add in 200 gms paneer. Mix well and simmer for 5 mins.
• Transfer to a bowl and top the Paneer Butter Masala with 2-3 tablespoons fresh cream while it is still warm.
• Enjoy with Chapathi, Naan or Roti!