~Paneer Masala~

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Green sauce: 

-Handful Cilantro (1/2 cup cilantro)

-8-10 Mint leaves (1/4 cup mint) 

In a blender, blend together: handful of Cilantro, 8-10 Mint leaves, 2-3 green chillies, 10-12 cashews, 1/2 cup water. Set finely pureed “Green sauce” aside. 

4 tbsp oil 

1 tbsp Butter 

1 tsp Cumin seeds 

2-3 dry bay leaves + 1 clove (optional)+ 1 raw Cardamom (optional) 

1 tbsp Ginger Paste  

1 cup Paneer cubes chopped to desired shape 

1 cup Green pepper chopped in small squares/short thin slices 
3-4 tomatoes chopped in very small squares 

Masalas: 

1 tbsp Cumin powder

1 tbsp Coriander powder

1 tbsp garam masala 

1 tsp Pav bhaji Masala (optional) 

1 tbsp Kitchen King masala /Curry masala 

1 tbsp Dry Kasturi Methi (Dry fenugreek leaves) 

Salt to taste

3/4 cup Heavy cream 

Method: 

1. Heat up the oil, butter and add the bay leaves, clove, cardamom and roast for a few seconds. Add the Ginger paste and sauté for a couple of minutes. 
2. Add the “Green sauce” you made and let the mixture cook for a few minutes. 
3. Add the chopped tomatoes and cook until the tomatoes are soft and mushy. Then add all the Masalas and the green pepper and cook for about 5-7 minutes. 
4. Now add the dry Kasturi Methi (crush it with you hands), 3/4 cup heavy cream and the Paneer cubes. 
5. Let is all cook for another 7-10 minutes or until you start seeing the oil seeping up. 
6. Enjoy with some fresh Naan! 

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