Paneer Butter Masala

Paneer Butter Masala is a Punjabi dish. This dish is popular all over the world..Paneer is made by boiling milk n then breaking it by adding vinegar. Paneer Butter Masala is a bright colored dish made by onion n tomato puree. Actual paneer dish calls for heavy cream n lots of butter which is not that healthy. Using of lots of heavy cream keeps me away from making this dish regularly. But i tried this dish using evaporated milk for a party n every one loved it.. Since then paneer butter masala is a regular dish in my house. Evaporated milk is a reduced milk by removing water from it, so its better a substitute for heavy cream. Thus making our paneer butter masala healthier n lighter without satisfying the taste..

So here is the recipe for Healthy Paneer Butter Masala:
Ingredients:
Paneer: 15- 20 cubes
Onion: 3 medium
Tomato: 3 medium
Cashews : 1 tbsp
Evaporated milk: 1 can
Dry Masala's: Bay leaf, Cloves, Elachi - each 2 n Cinnamon stick 1 inch
Fennel Seeds: 1tsp
Ginger garlic paste: 1tsp
Turmeric: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp
Red chili Powder: 1-2 tsp
Kasthuri Methi: 1tsp
Salt: to Tate
Butter: Stick of 3 tbsp
Food Color: Red 3drops
Tomato Ketchup: 2 tsp
Preparation:
1) Soak cashews in  1tbsp of milk before u start cooking.
2) In a sauce pan, bring water to a boil. Add roughly chopped onions. Boil for 5 mins n let them cool.
3) In the same water, add tomatoes. Boil until Skin of the tomato breaks. Let it cool n remove the skin.
4) Puree onions in a mixer w/o adding water.
5) Puree de skinned tomatoes n soaked cashews.
6) In a pan heat butter n add paneer cubes. Fry until light brown color. Remove them into cold water to keep them soft. ( This step is optional) 
7) Add all dry masala's n fry for 1 min.
8) Add onion puree.  cook for 5 mins on medium heat, covered.
9) Stir in ginger garlic paste n turmeric. Fry for 1 min.
10) Add coriander powder, red chili powder m garam masala n rubbed  Kasthuri methi. Fry for 30 secs.
11) Add tomato -cashew puree. Mix well n add 1/3 cup of water. Cover n bring to a boil.
12) Add evaporated milk n food color. Stir slowly for 2 mins on  medium to low heat. Be careful, milk may splutter.
13) Cover n cook for 5 mins or until desired consistency.
14) Now add salt n Fennel seeds. Adjust spices according to your taste. Add tomato ketchup n rub some Kasthuri methi.
15) Stir in paneer. Cover n cook for 1 min n switch off. Garnish with Cilantro.

Enjoy this delicious  paneer butter masala with chapathi or rice..