Mutter Paneer Butter masala

This weekend is quite busy with lot of activities, being Diwali weekend preparation. I thought of making Mutter Paneer. I love it along chapati/paratas. I made paratas along this curry. It is easy to make, but includes lot of ingredients which add to the richness of its flavour. As you try making it, indeed you become an expert!!

Paneer 250gm packet  cut into 16 cubes, Boiled Green Peas 1 Cup

For Gravy:
Big Tomatoes 4 Nos, think tomato puree    2 tbsp, Tomato Sauce 1 tbsp, Garam masala powder 1/2 tbsp, Coriander Powder 1 tbsp, Cumin Powder 1 tbsp, Turmeric Powder 1/2 tbsp, Salt to taste, Honey 1 tbsp, Butter 3 tbsp, Fresh Cream 1/2 Cup, Bay Leaf 1 Nos, Cardamon 3 Nos, Cloves 4-5 Nos, Kasturi Methi    1 tbsp, Grated Paneer  2-3 tbsp, Chopped Coriander leaves for garnishing

For grinding:
Onion 1 Nos, Ginger 1" piece, Garlic Pods 4-5, Red Chilly 2, Cashewnuts 8

Method:

• Heat 4 tbsp of oil in a non stick flat pan. Fry paneer until light brown color on all the sides.After all paneer is fried keep aside.
• Heat butter add bay leaf, cloves, cardamon and saute for a minute. Make a fine paste grinding together Onion, ginger, garlic , cashewnuts and red chillies. Add them and cook till it turns light brown. Meanwhile grind all the 4 tomatoes and keep aside the puree.
• Drop in the concentrated tomato puree and tomato sauce(ketchup) into the onion mixture and cook for a minute. Add the set aside tomato puree along with all the powders - turmeric, cumin, coriander, garam masala and salt. Cook until oil separates from the masala.
• Add tablespoon full of honey along with milk, cream and about 3/4th cup of water and allow it to boil. Add in Peas along with paneer and the required salt and cook for another 10 minutes.
• Add grated paneer, kasturi methi (remember to fry the methi for few sec on the tava and then crush them between ur palm) & coriander leaves and serve hot with nan/paratas/phulkas or ghee rice.