Paneer	100 g
Oil	25 g
Butter	25 g
Cumin seeds	½ tablespoon
Ginger	A small piece
Garlic	1
Onion	2
Tomato	2
Salt	Quantity sufficient
Chilly powder	1 tablespoon
Milk	¼ cup
Curd	2 spoon
Poppy seed	½ spon
Fenugreek leaves	A small quantity
Cashew	10 Nos
Cardamom	1
Kesari powder	A pinch

Procedure for paneer butter masala preparation

Grind ginger, garlic, onion, tomato, poppy seeds, cashew, cardamom in to fine paste with the addition of milk little by little. Pour oil or butter on a pan add the ground paste and fry it well. Now add salt and chilly powder in to the pan contents. Mix kesari powder in 2 spoon of milk and add to the pan. Fry it thoroughly. Cut paneer in to small pieces and add it to the pan contents and thoroughly mix and fry it for 2 minutes.

When the paneer is properly cooked, garnish it with fenugreek leaves (previously cut in to small pieces).