Paneer Butter Masala

Ingredients:

• Farm Fresh Paneer - 250 grams, cut into cubes
• Onions - 2 medium, finely chopped
• Tomatoes - 3 medium, pureed
• Ginger-garlic paste - 1 tablespoon
• Fresh cream - ¼ cup
• Butter - 2 tablespoons
• Oil - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - ½ teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Kasuri methi (dried fenugreek leaves) - 1 teaspoon, crushed
• Fresh coriander leaves - for garnish
• Water - as needed

Instructions:

1. Saute Onions: Heat oil and a tablespoon of butter in a pan. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown.
2. Add Ginger-Garlic Paste: Mix in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. Tomato Puree and Spices: Add the tomato puree and cook until it thickens. Then, add turmeric, red chili, coriander, and salt. Cook the masala until oil begins to separate.
4. Paneer and Cream: Add the paneer cubes and mix gently. Pour in the fresh cream and about half a cup of water (or as needed for the desired consistency). Bring the curry to a boil.
5. Final Touches: Add garam masala and crushed kasuri methi. Stir gently and cook for another minute.
6. Garnish: Finish off with a dollop of butter on top and garnish with fresh coriander leaves.

Tips:

• For a richer gravy, you can blend the sautéed onion-tomato mixture into a smooth paste before returning it to the pan.
• If you like a bit of sweetness in your curry, a small amount of sugar or honey can be added.
• To enhance the flavor, you can lightly fry the paneer cubes in a separate pan before adding them to the gravy.