Paneer butter masala November 03 2013
1 lb paneer, cut in cubes SOME LIKE TO DEEP FRY, BUT I WOULD REFRAIN
1.5 cups tomato puree
2 teaspoons dried fenugreek leaves
1 teaspoon garam masala
1 teaspoon salt
1 tablespoon sugar
4 tablespoons unsalted butter
3 tablespoons heavy whipping cream
1 tablespoon ginger garlic paste
1/2 jalapeno, finely chopped
1/2 cup cashew nuts, soaked in 1 cup water for an hour, then pureed using a blender
In a 3 qt pot over medium heat, melt butter. Add ginger garlic paste and saute for 2-3 minutes, then add jalapenos, saute for another couple of minutes.
Add cashew nut puree and tomato puree, mix well. Add garam masala and stir. Cook covered for a few minutes on medium low heat. Stir every once in a while.
Add paneer pieces, adjust salt, sugar and add crushed fenugreek leaves, stir gently and cook covered for 5 minutes.
Add heavy whipping cream and stir gently once again, cook for a couple of minutes. Serve.