Paneer Butter Masala with Laccha Paratha

Paneer Butter Masala is probably the most popular, creamy, rich and exotic vegetarian dish in the Indian cuisine. Loved by one and all, this dish has a silky smooth texture and a blend of mild spices that gives your palette the gastronomical indulgence it will want to indulge in time and again. Pair it with some freshly baked naan or some flaky and layered Laccha Paratha and pyaaz to give you the zing in your bite. This version I made is from Late Chef Jiggs Kalra's cookbook.  

Paneer Butter Masala with Laccha Paratha and Laccha Pyaz

 Ingredients 

• 200 Gms Paneer (Cubed)
• 3-4 Ripe Tomatoes (Red but not sour) 
• 1.5 Tbsp Ginger Garlic Paste 
• 2 Cloves 
• 2 Green Cardamoms 
• 1 Green Chill1 
• 1 Tsp Red Chilli Powder (Kashmiri Mirch - Mild Version) 
• 2 Tbsp Butter 
• 3 Tbsp Cashew Paste
• 1/2 Tsp Kasoori Methi  
• 1 Tbsp Oil 
• 1 tbsp sugar (optional)
• Salt to Taste 
• Optional: Garam Masala (not needed but if you would like to add a little for a spicy kick) 

Procedure 

• Boil tomatoes, ginger garlic paste, green chilli, cloves and cardamom for 15 - 20 mins
• Remove the cloves and cardamom after squeezing them and removing all the juices.
• Grind the mixture to a very fine puree.
• In a pan, add oil and butter and heat on medium flame. Do not brown the butter.
• Crush kasoori methi and add to the oil
• Add the tomato puree and cook until the oil separates. Add the red chilli powder.
• Soak cashews in warm water and set aside
• Grind cashews to a smooth creamy paste
• Add cashew paste to the puree and cook for 5 mins. If using the sugar, add it now.
• Add paneer cubes and cook for another 2-3 mins
• Add coriander and finish the dish 
• Garnish with some cream and coriander