Paneer Butter Masala/ Creamy Curry With Indian Cottage Cheese

          Paneer Butter Masala, a favorite of most kids, a rich creamy dish, and is sure to appear in most party menus. Paneer/ Indian Cottage Cheese cubes are cooked in a rich blend of spices and is garnished with kasuri methi/ dried fenugreek leaves and a dash of fresh cream, the resulting flavor is simply irresistible. Though the dish looks so rich and delicious, it's actually pretty easy to make it. You can make your own paneer ( the method here ) or use store bought ones, both works very well..

Need To Have

• Paneer Cubes - 11/2 cups
• Kasuri Methi - 2 tablespoons
• Fresh Cream - to garnish
• Oil & Butter - as needed
• Salt - to taste

To Grind

• Onion - 1 medium, chopped
• Tomatoes - 2 cups, chopped
• Chopped Ginger - 2 teaspoons
• Garlic - 5 small cloves
• Cashews - 2
• Golden Raisins - 6 small
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Cinnamon - 1" piece
• Cloves - 2
• Cardamom - 1
• Javentri - a small piece

Method

          Heat some oil and stir fry the paneer cubes, remove and drain to remove excess oil.

          For the paste, heat a little oil, add the cinnamon, cloves, cardamom and javentri ( the orange flower like thing in the first picture). When it starts sizzling and the elaichi or cloves pop, add the onions, garlic and ginger and saute for about 2 minutes.

          Now add the tomatoes, saute still it starts turning mushy, then add the turmeric,chilly and coriander powders, mix for a minute, remove and cool.

          Grind this along with the cashews and raisins, now your paste is ready.

          Heat some butter and oil, add the ground paste and salt and saute it well for about 3 minutes, if it sticks, add a little water and keep sauteing.

          Once you get a nice flavor, add the paneer cubes, about  2 cups of water, kasuri methi, cover and cook for about 5 minutes. Then remove and add the fresh cream, serve it warm with some rotis or naan.

Note
Sometimes, store bought paneer turns a little rubbery when stir fried, to avoid this soak it in some warm milk after frying, till adding it to the curry.
Since it's paneer butter masala, I've added butter, but you can leave it also, it'll still taste good.
Kasuri Methi is available in all Indian stores.

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