Paneer Butter Masala (Indian cottage cheese curry)

Ingredients:

250 gms paneer (about 24 cubes)
3 medium sized onions
2 tsp ginger-garlic paste
2 tsps red chilli powder
4 ripe tomatoes
3 tbsps cashewnut (grind to smooth paste with little water)
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp  garam masala powder
salt to taste
3 tbsps butter
2 pinches of orange food color
Coriander leaves for garnish

Preperation Method:

In a pan, bring about 4 cups of water to boil. When the water starts boiling, drop in the onions, and tomatoes. Let them cook on high for 10 mts.

Drain the water and let onions and tomatoes cool down. Once cool grind onions to smooth paste. Peel the skin of the tomatoes and grind to smooth paste separately. Set aside.

Heat a tbsp of ghee and fry the paneer cubes to golden brown.

In a pan heat 3 tbps of butter on medium.Add the onion paste to the butter, increase to medium, and fry for 5 mts stirring frequently till the gravy starts turning brown in color and the raw smell disappears.

Add ginger-galic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well.

Add tomato puree, kasoori methi, coriander powder, garam masala. let it cook for 4 mts.

Add fried paneer, mix gently and let it cook for another 4 mts.Now add 3/4 cup of water, and cook on medium till the gravy turns to a thick consistency. Check the salt and add if required.

Add 3 tbps of water to the food color and mix it to the curry. cook for another minute or two before turning off .

Let it sit for atleast 10 minutes and garnish with freshly chopped coriander before serving.

Serve hot with rotis, paranthas/naan or white rice