BUTTER PANEER MASALA

Paneer	250 g
Onions (medium in size)	2 diced
Tomatoes	2 diced
Poppy seeds	2 tbsp
Cashews	2 tbsp
Coriander seeds	1 tbsp
Cumin seeds	1/2 tbsp
Garlic	4 cloves (peeled and chopped)
Everest Garam masala powder (or) Whole garam masala	1tsp 2-cardamom, 3-cloves, 1”pcs-  Cinnamon (all togther inti fine powder)
Seasonings	Red chilly powder - 1 to 2tsp Turmeric - 1/2tsp Salt - to taste
Oil	3 to 4tbsp
Milk	3/4 cup
Water	1/2 cup
Red food color (optional)	pinch (mix in tsp of water)
Sugar	1/2 tsp
Butter	2-3tbsp

• Boil water in a pot. When water starts boiling add pinch of salt and add paneer. Allow to boil for 10-15seconds and drain the water. Keep aside

• Dry roast poppy seeds and cashews. Grind in a blender along with garlic into fine paste.
• Also dry roast cumin, coriander seeds and whole garam masala. Grind into fine powders.
• Heat tbsp oil. Fry onions and tomatoes. Fry till tomatoes are mashed. Cool and grind into puree.
• Heat remaining oil. Add tomato and onion paste and fry till oil on sides.
• Add cashews, garlic and poppy seeds paste and fry for sometime.
• Add all powder ingredients and seasonings. Mix well.
• Add 1/2cup water and pour milk slowly. Add sugar and food color and mix well.
• When gravy sightly thickens add paneer and continue to cook until gravy thickens.
• Before serving add butter on hot gravy.
• Serve hot with  roti or naan.