Paneer butter masala Recipe

Green peas (cooked) – 1 cup
Paneer (cut in squares) – 2 cups
Water – 1 ½ cup
Onion (cut in lengthy pieces) – 2 no.s
Chilli powder – 1 teaspoon
Ginger paste – 1 teaspoon
Tomato paste – 2 no.s
Garlic paste – 1 teaspoon
Cream – ¼ cup
Cashew nut (soaked in water) – 25 gms
Garammasala powder – ¾ teaspoon.
Sugar – 1 teaspoon
Fried and powdered Cumin seeds – ¼ teaspoon
Kasoorimethi powder – ¼ teaspoon
Salt  – as required
Butter – 2 tea spoon
Coriander leaves (cut as small pieces) – ¼ cup
Red food color – 2 drops
Tomato sauce – 2 table spoon
Heat a big tea spoon of oil in a kadai and fry the onion in that.
Take the kadai from fire before it turns brown. Paste this onion and
cashew nuts. Heat the kadai and put the butter in it. Cook the ginger
and garlic paste for 5 minutes. Simmer fire and add the chilli powder,
also add tomato paste and tomato sauce. When the water began to get
dried and the oil began to extract add the green peas and water to it.
keep the kadai closed.
Once the green peas is cooked, add the onion and cashew nut, cumin
seed powder, garam masala powder, kasoori methi powder, salt, paneer
pieces and also the red food color and boil this for 5 minutes.
Lastly add the cream and coriander leaves and take the kadai from  fire.
(Dissolve the food color in 2 teaspoon of warm water before adding it.
if the green peas is cooked add it in the end. Need not fry the