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Ingredients (For two people):

1. Onion – 2
2. Tomato -2
3. Cumin (jeera) – 1 tea spoon
4. Cinnamon (chakke) – 2 inch piece
5. Clove (lavang) – 4 to 6
6. Cashewnuts – 15 – 20 number
7. Rasians (Dry grapes)- 5 – 8
8. Poppy seed – 1/2 tea spoom
9. Raw Green peas – 100 gram
10. Coriender leaves – 15 stem
11. Red chilli power (optional) 1-2
12. Paneer – 100 grams
13. Butter – 4 tea spoon
14. Oil – 2 table spoon
15. Green (red) chillis (optional) – 1-2
16. Ginger garlic paste – 1 tea spoon

Preperatory Steps:

1. Soak Cinnamon, Clove, Cashewnuts, Raisians (dry grapes), Poppy seeds One hr before.

2. Boil the tomatoes.

3. Grind the soaked content.

4. Grind the boiled tomato.

5. Keep the onions cut small.

6. Cut paneer into small pieces (according to your option) .

7. If you do not have ready ginger garlic paste, Grind 1 inch ginger and 4-5 pieces of garlic.(You may grind this with the soaked content)

Steps

1. Place the container on the stove and keep oil in it to get heated.

2. Add Cumin and fry it for 2 to 3 minutes you may add chilles if you like it to be spicy.

3. Add the cut onios and raw green peas and fry it well.

4. Add ginger garlic paste.

5. Add the grinded masala and allow it to cook for 4 to 5 minutes.

6. Add the tomato puree.

7. Add salt and red chilli powder.

8. Once it startes boiling, add the cut paneer.

9. Add coriender leaves.

10 Add butter while serving.

The tastey Paneer butter masala is ready. Serve it with the Indian rotis and few slices of raw onions.