Mutter Paneer Butter Masala

As the name suggests, this dish is very rich. The soft paneer chunks dunked in a rich tomato based gravy is a must for all those who love paneer.

Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves 4.
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2 1/2 cups paneer (cottagte cheese) cubes
1 tsp fenugreek (methi) seeds
1/4 cup green peas , boiled
1/4 cup onion cubes
2 tbsp butter

To be ground to a paste
1 cup onions, chopped
25 mm. (1") piece of ginger (adrak)
6 to 7 cloves garlic (lehsun)
2 tbsp broken cashewnuts (kaju)

Other ingredients
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tbsp honey
1/4 cup milk
1/4 cup cream
1 tbsp oil
salt to taste

1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
6. Serve hot with rotis or parathas.

1. Approximately 4 large tomatoes yield 2 cups tomato purée.