Paneer Butter Masala

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1. 1Step 1: Soak 200 grams paneer cubes in warm water for 15 minutes, then drain and set aside.
2. 2Step 2: In a pan, add 2 medium sized sliced onions and sauté until they turn transparent.
3. 3Step 3: Add 4 medium sized roughly chopped tomatoes along with 10 cashews.
4. 4Step 4: Sauté for a minute until the mixture shrinks in volume.
5. 5Step 5: Cook covered for 5 minutes or until the raw smell of tomatoes completely leaves.
6. 6Step 6: Open the lid, give a quick mix, and let it cool down.
7. 7Step 7: Transfer the mixture to a mixer jar.
8. 8Step 8: Grind it to a fine puree and set aside.
9. 9Step 9: Rinse the pan, place it back on the flame, and heat 1 tablespoon butter. Add 1 small bay leaf, 1 inch cinnamon, 1 clove, 1 cardamom, and 1/2 teaspoon cumin seeds. Sauté quickly.
10. 10Step 10: Add 1 heaped teaspoon kashmiri red chili powder and sauté quickly. Then add 1 teaspoon ginger garlic paste and 1 green chili.
11. 11Step 11: Sauté quickly.
12. 12Step 12: Add the onion-tomato puree along with 1/2 cup of water used to rinse the mixer.
13. 13Step 13: Mix quickly and cook covered for 5 minutes, as it splutters a lot at this stage.
14. 14Step 14: Open and add salt to taste, 1/2 teaspoon sugar, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, and 1/2 teaspoon cumin powder.
15. 15Step 15: Mix quickly and cook for 2 minutes.
16. 16Step 16: Add the drained paneer cubes and mix quickly.
17. 17Step 17: Add 1/4 cup fresh cream, 1 tablespoon butter, 1 teaspoon crushed kasoori methi, and 1 tablespoon coriander leaves.
18. 18Step 18: Mix quickly. Restaurant style paneer butter masala is ready!