BUTTER PANEER MASALA

INGREDIENTS:
PANEER : 200gm
TOMATA : 150GM
MINT (PUDINA ) : ONE BUNCH
GARAM MASALA : 5GM
RED CHILLIE (ENDU MIRAPA KAYALU) :5
ONIONS (ULLI PAYALU) :3
CASHEW NUTS (JEEDI PAPPU) : 25GM
GINGER GARLIC PASTE : ONE TSP
FENUGREEK (MENTHI KURA) : 2 BUNCHES
RED ORANGE COLOUR : PINCH
SALT (UPPU) : AS REQUIRED
CORIANDER LEAVES : ONE BUNCH
BUTTER : 25GM
REFINED OIL : 25GM
PREPARATION METHOD:
WASH TOMATOES AND CUT INTO SMALL PIECES.
ADD GARAM MASLA POWDER,RED CHILLIES,MINT LEAVES,FENUGREEK (MENTHI KURA) LEAVES TO THE ABOVE TOMATOES.
CUT 2 ONIONS INTO SMALL PIECES AND ADD TO THE ABOVE TOMATOES.
ALSO ADD SALT AS PER THE TASTE.
COOK TOMATOES ON STOVE AND GRIND IT INTO FINE PASTE AND KEEP ASIDE.
PUT A PAN ON THE STOVE,POUR OIL,DEEP FRY FINELY CHOPPED ONIONS ,ADD GINGER GARLIC PASTE AND FRY .
ADD CASHEW NUTS PASTE AND FRY.
NOW ADD THE ABOVE TOMATOES AND MASALA PASTE SLOWLY AND FRY TILL THE OIL FLOAT ON THE SURFACE. NOW GRAVY IS READY.
ADD RED ORANGE COLOUR AND PINCH OF SALT TO THE GRAVY (SALT AS PER TASTE)
CUT PANEER INTO MEDIUM SIZE PIECES ,ADD TO GRAVY AND COOK WITH LID FOR 10MIN.ADD BUTTER AND FINELY CHOPPED CORIANDER LEAVES FOR GARNISH