Cauliflower Paneer Butter Masala

Ingredients:

• Blanched cauliflower – 1 cup
• Paneer – 1 cup
• Butter – 1/4 cup
• Kasuri methi – 1 tblsp
• Onion – 1 medium
• Tomatoes – 3 nos
• Ginger garlic paste – 1 ½ tsp
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp
• Garam masala – ½ tsp
• Roasted cumin powder – ½ tsp
• Cashews – 5-6 nos
• Whole milk – ½ cup
• Bay leaves – 2 nos (small)
• Cardamom – 2nos
• Salt – as req
• Water – as req

 Procedure:

• Puree the tomatoes, coarsely grind the onion and Grind the cashews with milk and keep aside.
• In a kadai add some amount of butter, once butter get melted add bay leaves and cardamom, then add the coarsely grounded onion, saute until the raw smell goes off. Now add ginger garlic paste stir constantly to avoid scorching.
• Add the tomato puree. Allow it cook until the raw smell goes off.
• Now add the masala items one by one, turmeric powder, red chili powder, garam masala, roasted cumin powder along with required amount of salt. Saute for a while, then add required amount of water for your gravy. Bring it to boil
• Add the grounded cashew paste into the gravy. It starts thickening soon.
• Meanwhile heats a pan add some butter toast the paneer chunks and cauliflower separately and transfer it into the gravy.
• Allow the toasted cauliflower and paneer absorb the masala flavor for a while and Sprinkle some crushed kasuri methi towards the end and turn off the flame.
• If you want, add some fresh cream towards the end to enhance the gravy richness.
• The rich, creamy and super tasty “CAULIFLOWER-PANEER Butter Masala” is ready to serve, serve with some roti/ hot rice.