PANEER BUTTER MASALA

Ingredients

1/2 LB Or 250 GMS of cubed or triangles of Paneer pieces
Paste of 2 onions
Paste of 4 tomatoes
1 tsp. each of ginger & garlic paste
1/3 cup of Milk
1 green chilies, Julienned
1 tbsp. coarsely pounded Cashewnuts
2 tsp.. Kastoori methi (dried fenugreek leaves)
1/2 tsp. Cumin powder
1 tsp. Red chili powder
1/2 tsp. Garam masala
1/2 tsp. Sugar
A few drops of Orange color
2 Onion, cut into rings
1 medium sized Capsicum sliced finely
2 tbsp. of Butter
4 tbsp. of Oil
Salt according to taste

Serve with Rrice or chapati or Naan
.
Method

1. Heat oil in a pan and then cook the onion paste in oil till light brown in colour. Add the chili powder, cook for a few minutes and then add the milk slowly.
2. Now add the cashewnuts and tomato puree and cook further for a few minutes.
3.Then add the cumin powder, garam masala, salt, sugar and enough water and cook till the oil separates and the gravy becomes thick. Lastly add the dried fenugreek leaves (Kastoori methi) and keep aside.
4.In another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes.
5.Add these sautéed vegetables, paneer pieces and orange color to the masala gravy. Keep for few minutes and serve hot .