We love paneer in any form but butter paneer tops our list.

It really is quite easy to make and nothing quite like a home style paneer curry to brighten our day!

Ingredients:

• Paneer 300gms, cubed
• 3 to 4 Tomatoes
• 3 Onions
• 4 to 5 Cashews
• 3 – 4 Pit-less dates
• 1 Green cardamom
• 2 Cloves
• 1 Bay leaf
• 1 Small piece of cinnamon stick
• Ginger Garlic paste
• Kashmiri mirch powder or paste
• Turmeric
• Jeera
• Jeera powder
• Dhaniya powder
• Amchur powder
• Kasuri Methi
• Salt
• 1 Tbsp approx. Ghee
• Finely chopped coriander for garnish

Method:

• Cube the paneer and keep it aside
• In a kadhai take ghee and temper akkha (whole) jeera
• Add the cardamom, cloves, bay leaf, cinnamon, Kashmiri mirch (if dry) sauté for approx. 30 seconds
• Add the ginger garlic paste
• Add cashew and dates
• Add the chopped onions and sauté until pink add a pinch of salt
• Add the chopped tomatoes and sauté for a minute or two more
• Adjust salt
• Add the Kashmiri mirch paste if you are using paste. If not then you’d have already put the dry mirch by this point
• Add turmeric powder, dhaniya powder, jeera powder, Amchur powder and adjust salt again
• Sauté the whole mix until the ghee starts to separate and the masala is nicely cooked
• Remove from the gas and cool the masala. Blend the masala using a little water to a smooth and silky consistency. Adjust the water as you go along.
• Back to the kadhai, add the smooth gravy past and add more water if required and bring to a gentle simmer. Ensure that the water and the gravy are well incorporated.
• Add in the kasuri methi
• Add the cubes paneer
• Simmer on low, stirring occasionally for a few more mins
• Garnish with coriander

Serve warm with hot rotis or kulchas with a side of onion, cucumber or salad.