Paneer Butter Masala

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1. 1Step 1: Pour oil to a pan and add cardamoms, onions, ginger and garlic. Saute for 4 to 5 mins, until the onions turn transparent.
2. 2Step 2: Add tomatoes, salt and cashews. Mix well and cook covered until the tomatoes turn mushy and break down. (Takes me about 7 mins on a medium heat. If your pan is dry, add a splash of water).
3. 3Step 3: Stir in the red chili powder, coriander powder and garam masala. Saute on a medium heat for 3 to 4 mins, until aromatic. Turn off and cool down.
4. 4Step 4: Pour 1 cup cold water to a blender jar & transfer the onion tomato masala. Blend to a silky smooth puree.
5. 5Step 5: On a low heat, melt butter in the same pan and add the optional whole spices if using – bay leaf, cinnamon and cloves.
6. 6Step 6: When they begin to sizzle, stir in the optional red chili powder. Hold a strainer over the pan and pour the onion tomato masala. Stir with a spoon to strain.
7. 7Step 7: Pour ½ cup more water & mix well. Cook covered on a medium heat until slightly thick, yet flowy. It will thicken upon cooling. (Takes about 10 to 12 mins, keep stirring every 3 to 4 mins). You will see traces of fat on the butter masala when it is ready.
8. 8Step 8: Remove the whole spices to discard and taste test to adjust salt and garam masala. Stir in the jaggery, kasuri methi & paneer. Cook covered for 2 to 3 mins on a low heat and turn off. Stir in the cream (reserve a tablespoon to garnish).
9. 9Step 9: Garnish paneer butter masala with cream and chopped coriander leaves. Best served with Basmati Rice, Jeera Rice, Butter Naan, Tandoori Roti or plain parathas.