Paneer Butter Masala

ingredients
Paneer cheese 120 g 4.2 oz
1 cup  1 cup  Tomato, diced 200 g 7 oz
1/2 inch piece  1/2 inch piece  fresh ginger 10 g 0.4 oz
1-2  1-2  green chillies (as per taste) 20 g 0.70 oz
1/4 tsp  1/4 tsp  cumin seeds 0.7 g 0.02 oz
1 pod  1 pod  Cardamom pod, black 1.3 g 0.05 oz
1/2 inch  1/2 inch  cinnamon stick 1 g 0.04 oz
1/2 tsp  1/2 tsp  salt 1.3 g 0.05 oz
1/4 tsp  1/4 tsp  red chilli powder (as per taste) 0.7 g 0.02 oz
1/2 tsp  1/2 tsp  turmeric powder 1.3 g 0.04 oz
1 tsp  1 tsp  garam masala powder 2.6 g 0.09 oz
1/2 tsp  1/2 tsp  dried fenugreek leaves 1.3 g 0.05 oz
2 Tbsp  2.5 Tbsp  peanuts 22 g 0.8 oz
2 Tbsp  2.5 Tbsp  oil/clarified butter (ghee) 34 g 1.2 oz
2 Tbsp  2.5 Tbsp  fresh cream (lactose free if required) - optional 41 g 1.4 oz
Fresh coriander leaves, chopped (to garnish)

Method

1. Grind tomato, ginger, green chillies, peanuts, cinnamon and cardamom together into a smooth paste.

2. Heat oil in pan. Add cumin seeds and as the seeds start to brown, add the smooth paste that was prepared in the above step. Stir gently. Add salt and cook on a low to medium heat until you can see oil separating out of the paste. This may take 3-5 minutes and you may sprinkle little (1 Tbsp) of water, if the paste starts sticking to the pan.

3. Once the paste is cooked, add turmeric powder, red chilli powder, garam masala powder and dried fenugreek leaves and stir gently for a minute or so. If adding cream, then you may add cream in this step after adding dry spice powders. Add 1 cup of water. Mix well and cook for 3-4 minutes. 

4. Add paneer and cook covered on low to medium heat for 4-5 minutes. 

5. Add water as per desired consistency of gravy. Add chopped fresh coriander leaves as garnish to serve. 

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Hints

Nutrition Information (per serve)
Energy	1963 Kj / 469 cal
Protein	17.55g
Carbohydrates	7.71g
Sugar	5.02g
Total Fat	40.21g
Saturated Fat	23.39g
Fibre	5.00g