Paneer Butter Masala

250 gm paneer
2 tbsp oil
1 pinch asafetida
1 tsp cumin seeds
1 large onion or 2 small ones
2 large tomatoes or 3 small ones
1 inch cinnamon stick
2 cloves
1 tbsp ginger garlic paste
1 green chilli
2-3 tbsp tomato ketchup
1/2 cup milk
1 /2 cup double cream
2 tsp chilli powder
1 tbsp coriander powder
1 tbsp turmeric powder
1 tbsp kasoori methi
2 tbsp sugar
2 tbsp salt
1 tsp garam masala
Oil for frying

Grind the onions, tomatoes, green chilli, cinnamon and cloves to a fine paste. Add ginger garlic paste to it.
Heat oil in a skillet or a saucepan and add asafetida and cumin seeds. When the cumin starts to crackle, add the onion tomato puree. Cook the puree till the oil separates.
While the puree is cooking, cut the paneer into cubes. Fry in oil till golden brown on all sides. Keep aside. This is optional. You can add the paneer cubes without frying also. However, frying gives a solid shape to the paneer and makes the dish look more professional and restaurant-style.
Once the onion tomato paste is ready, add the tomato ketchup. Cook on low heat for 3-4 mins.
Add milk and the remaining spices. Bring to a boil.
Reduce the heat to a simmer and add the cream slowly in a thin stream while mixing continuously. If the gravy seems thick, add more milk.
Add the paneer cubes and simmer for 5 minutes.
Serve hot with naan or paratha.


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