Indian Paneer Butter Masala with Pickled Pearl Onions Recipe | ChefDeHome.com

Ingredients

• 200 Grams Red Onion, small red pearl onion, peeled
• 1/4 Cup Red Wine Vinegar
• 1 Bay Leaf
• 1 Garlic, 1 clove of garlic
• 1/4 tsp Black Pepper, coarse cracked
• 1 tbsp Sugar
• 1/2 tsp Salt
• 1 tsp Thyme, use Ajwain if can't find thyme
• 1/2 Cup Water
• 250 Grams Paneer, about 1/2 lb, sliced into cubes
• 4 Tomatoes, medium size, ripe and red Roma Tomato, pureed
• 10 Cashew, soaked in 1/2 cup water for 20 minutes
• 1/4 Cup Milk, use whole, full fat milk
• 4 Garlic, large garlic cloves or use 6 small, about 1 generous tbsp
• 2" Ginger, fresh ginger, about 1.5 tbsp when minced
• 2 Bay Leaf
• 1 tbsp Canola Oil
• 1 tbsp Unsalted Butter, if using salted butter, use less salt while making gravy
• 1 tbsp Fenugreek Leaves, dried kasoori methi, optional but recommended
• 1/2 tsp Garam Masala
• 1.5 tsp Coriander Powder
• 1/2 tsp Red Pepper Powder, mild pepper or use less if you don't like spicy
• Salt, per taste