Paneer Butter Masala

Paneer 300 gms.
Cashewnuts 50 gms.
White til 2 tsp
Khus-Khus 1 tsp
Ginger 1” piece.
Fresh cream 1 cup
Dhania powder 2 tsp
Jeera powder 1 tsp
Red chilly powder 1 tsp
Garam masala powder 1 tsp
Tomatoes 3 to 4
Butter 2 tblsp
Salt to taste

To be ground into paste
Cashewnut, til, Khus-Khus, Ginger.

Cut the paneer into medium cubes and deep fry till golden brown. To make the paneer soft, soak it in warm water. Heat ghee, fry 1 or 2 bay leaves and add ground white paste till the oil floats. Add dhania powder, jeera powder, red chilly powder and fry for 2 to 3 minutes. Now add blanched tomato puree and two cups of water. Let the gravy boil and become thicker, now add salt and garam masala. Garnish by pouring fresh cream adding butter and coriander leaves.