Paneer Masala

1. Grind ginger, garlic, and onion in a grinder to make your onion paste.
2. Blanch tomatoes and blend them into a tomato puree.
3. Grind cashews with 2 tbsp water to form a paste.
4. Heat your butter and cooking oil in a frying pan over medium heat.
5. Add onion paste from step 1 and bay leaf, then sauté together until the paste is a golden brown. This will take 4-5 minutes.
6. Add red chilli powder and green chilli, sauté for 30-40 seconds, and then add the cashew paste from step 3.
7. Cook for 2 minutes, stirring constantly.
8. Add tomato puree from step 2, and let it cook until the oil begins to separate.

Note: This will take about 3-4 minutes.

9. Add garam masala and coriander powder, and mix until combined.
10. Add ½ cup water, milk, and salt, mix well.
11. Cook until oil begins to rise to the surface, which will take about 4-5 minutes.
12. Add paneer cubes and kasurimethi.
13. Cook for another 2 minutes, or until the gravy has reached your desired consitency.
14. Add cream.
15. Remove from heat and mix well.
16. Garnish your paneer masala with a cube of butter or splash of milk cream, and serve. 

Pair this tantalizing dish with paratha, jeera rice, naan, or roti for a stunning lunch or dinner. Let your Paneer pasalabe the talk of the party at your next potluck, or take it to work in a Vaya Tyffyn lunch box and be the envy of all your office mates! 

Trivia

If your gravy is too thick, you can add an extra ½ cup of water with your milk, and cook for 3-4 minutes instead.