Paneer Butter Masala

Paneer or tofu - 1 block (230grams)

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Red chilli powder - 1 tsp

Tomato paste- 1 tbsp (or 1 tomato, pureed)

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

Add 2 tbsp oil to a hot pan
Add in cubed paneer pieces and lightly fry it until golden brown on all sides.Drain and set aside on a plate lined with a paper napkin.
Add 1tbsp oil to the same pan and thrown 1 medium-sized chopped onion and fry until golden brown.
To this, add 1 tbsp freshly minced ginger-garlic paste and fry for a minute.
To this, add 1 tbsp corriander powder, 1 tsp chilli powder, 1 tsp garam masala and 1/2 tsp salt. Fry for 30 seconds until the masalas are well combined. 
Add 1 tbsp tomato paste and  1 tbsp ketchup (not heaped)
 (if you don't have tomato paste handy, just puree 1 medium-sized tomato and add it at this stage)
Add generous pinch of kasuri methi (dried fenugreek)
To this mixture, add 1/2 cup milk. Mix well and cook covered for about 5 minutes on low fire.
Once the tomato sauce mixture has cooked covered for 5 mins, add the fried paneer.
Top this off with 1 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.
Done!


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