PANEER BUTTER MASALA (DHABA STYLE) (JAIN)

This is a creamy punjabi gravy with a perfect combination of spices apt for parties and get- togethers. And what is special about dhaba style? In dhaba they serve this dish with a lot of paneer pieces in a thick curry , while  in restaurants the gravy will be more with few paneer pieces.  

INGREDIENTS:

Paneer - 200 gm

Tomato - 3
Butter - 2 tablespoons
Fresh cream - 2 tablespoons
Oil - 1 tablespoon
Salt - to taste
Kashmiri chilli powder - 2 tablespoons
Punjabi garam masala - 11/2 tsp.
Sugar - a pinch
Kasoori methi - 1 tsp.
Coriander leaves finely chopped - 1 tablespoon ( for garnishing)

To fry & grind to a paste:
Cumin Seeds - 1 tsp.
Cloves - 2
Black Cardamom - 1
Green Cardamom - 1
Cashews - 6
Yellow pumpkin - 1 cup (finely chopped)
Green chillies - 1 or 2 (slit)
Ginger - 1/2" piece
Oil - 2 tsp.

METHOD:

Wash and dice paneer to cubes.

Heat oil in a pan and add one by one in order, the items given in "To fry & grind to a paste". Saute well and when cool grind to a fine paste. Keep aside.

Blanch, peel and puree tomatoes.

In a pan, heat a tablespoon of oil and butter, add tomato puree and saute well until oil leaves the sides. Add kashmiri chilli powder, ground paste and salt. Saute well. Now add cubed paneer and mix well. Add fresh cream, kasoori methi, sugar and punjabi garam masala, mix well and cook in low flame until oil leaves the sides and thick.

Garnish with coriander leaves and serve hot with rotis, naan, kulcha or phulka.

NOTE : You can add water to get the desired consistency. I have replaced pumpkin for onions.