Paneer butter masala

I do this panner butter masala very occasionally. It was my niece birthday she asked for any panner dish. So I thought of doing this panner gravy. It is very rich in taste. If you don't use heavy cream, grind cashew with milk and add the paste in the gravy. It can be served with roti.

Ingredients:

• Panner  (Indian cheese cubes) - 1 cup
• Onion - 2 
• Tomato - 2
• Ginger - 1 tsp grated
• Milk - 1/4 cup
• Red chilly powder - 2 tsp
• Coriander powder - 3 tsp
• Salt - as per taste
• Butter or oil - 2 tbsp 
• Kasuri methi - 1 tbsp (dried fenugreek leaves)
• Heavy cream - 2 tbsp (optional)

Method:

In a pan, add a tbsp of oil over medium heat. Add onion and saute until the onion is golden brown. Add tomatoes and ginger. Cook tomatoes till they are mushy. Switch it off. Let it cool.

Grind the onions and tomatoes in a blender or mixer till smooth. In a large pan add the remaining oil and add the ground paste of onion and tomato. After 2 or 3 minutes add red chilly powder, coriander powder and salt and cook till oil comes out.

Add milk and water in this stage to have a gravy consistency. After it boils for 2 minutes add panner cubes and kasuri methi. Switch it off after 2 minutes. Add heavy cream if  desired.