Paneer Butter Mutter Masala

This rich creamy gravy is a common favourite of almost everyone in India. In any Indian restaurant, this can be easily found in the top 3 items in any menu card under 'North Indian Gravy' heading. Kids love it for the paneer and 'butter mutter' masala makes it irresistible for all.

Ingredients:

Cooking butter : 2-3 tbsp
Bay leaf : 2
cardamom : 1
saunf : 1/2 tsp
Green chillies : 2 to 3
Onions : 3
Ginger garlic paste : 1.5 tsp
Tomatoes : 2
Green peas : 3/4 cup
Paneer : 150g
Turmeric : 1/4th tsp
Dhaniya powder : 1 tsp
Jeera powder (dry roasted and ground) : 1/2 tsp
Red chilli powder : 1 tsp
Garam masala : 1 tsp
Kasoori Methi : 1/2 tsp
Fresh cream : 1/2 to 3/4 cup (as you like it)
Kaju : 5 to 6
Kishmish (dry grapes) : 3 to 4
Fresh coriander leaves for garnishing
Salt to taste

Method:

1. Heat the cooking butter in a pan. Add bay leaf, cardamom and saunf.
2. Add green chillies (slit or chopped), then add ground onion paste(3 onions). Saute well. When it starts to change colour , add ginger garlic paste.
3. When onions turn light brown, add tomato puree(2 tomatoes). Add turmeric, dhaniya powder, jeera powder and red chilli powder. Mix and stir well.
4. Let it cook till oil oozes out into sides of pan. Add green peas and saute for 2 min. Then add salt, garam masala, kasoori methi and some chopped coriander leaves (say 1 tsp).  Saute for 1 min. Add some water. Allow to boil with closed lid.
5. Now add 3/4 cup to 1 cup thick milk  (or) 1/2 cup to 3/4 cup fresh cream.
6. Grind some kaju & kishmish and add it to mixture.
7. Add cubed paneer. Again add little water if needed. Allow it to simmer with closed lid for 1-2 min.
8. Garnish with coriander leaves.