Paneer Makhani Garam Masala

Paneer Makhani Recipe – Serves 3
Ingredients required:
Diced Paneer – 300g
Onions – 2 small (around 100g)
Ginger – 1 inch
Garlic – 15-16 cloves (pakli)
Tomatoes – 2 medium (around 150g)
Green Chilli – 1, Cashews – 10-12
Cream – 3-4 tbsp.
Butter – 40g, Oil – 3 tbsp.
Coriander Leaves 1 tbsp. (finely chopped)
Mint Leaves 1 tbsp. (finely chopped)
Kasuri Methi – one pinch.
Instructions before cooking the recipe:
Paneer preparation: Mix 300g of diced paneer with ½ tbsp. oil, 1 tbsp. finely chopped coriander leaves, 1 tbsp. finely chopped mint leaves, salt to taste and half of the contents of Meena Ki Fauj Paneer Makhani packet.
Onions – Slice them thinly and keep aside.
Tomatoes, Ginger, Garlic and Green Chilli – roughly cut.
Recipe:
1. Heat 1 tbsp. of oil in a pan. Add 10g of butter. Add the paneer and cook (turning occasionally) until the paneer is cooked through. Keep it aside.
2. Heat 1 tbsp. of oil in a pan. Add thinly cut onions and fry till lightly brown. Add roughly cut tomatoes, ginger, garlic and green chilli. Add half of our remaining Meena Ki Fauj garam masala. Add cashews and salt to taste ( ½ tsp.) Add 10g of butter. Cook on a medium flame for 3 minutes. Lower the heat and cover and cook for 10-12 minutes (stirring occasionally) until the tomatoes are cooked through. Let it cool down and then add this to a mixer and make a fine paste. Add a bit of water to grind well.
3. Heat 1 tsp. of oil in a pan. Add 10g of butter. Add the paste from the mixer. Add 150ml. of hot water. Cover and cook on low flame for 10-12 minutes. Keep stirring occasionally. Add the cooked paneer. Stir well. Add hot water to adjust consistency if required. Cook on medium flame for another 2-3 minutes.
4. Add a pinch of kasuri methi. Taste the curry and add salt if required. Stir Well.
5. Add 10g of butter and 3-4 tbsp. of fresh cream. Lower the flame, mix it well. Do not overcook. Garnish with finely cut coriander leaves.