Paneer Butter Masala

Take Water (to taste) in a pan, add Onions (2), Tomatoes (3), Fresh Ginger (1 Tbsp), Garlic (4 cloves), Butter (1 tsp), Red Chili Powder (1 tsp), Bay Leaf (1), Cinnamon Stick (1/2 in), and Green Chili Pepper (1).

Add Cashew Nuts (5), Almonds (4), and boil for 10 to 12 minutes, when onion changes color and tomatoes become soft, mash with a spatula, and turn off the flame.

Then strain the concoction: discard bay leaf and cinnamon and blend it into a puree with the stock same water which we boil.

Now take Butter (1 tsp) with Cooking Oil (1/2 tsp) in a pan, put on slow flame.

Add Red Chili Powder (1 tsp), Salt (to taste), Green Cardamom Pods (2), Ground Coriander (1/2 tsp), Fresh Ginger (1 tsp), Green Chili Pepper (1) and 2 tablespoon of puree. Add cubes of Paneer (to taste) and toss to combine.

Now add the rest of the puree to the pan and add Garam Masala (1/2 tsp) and Ground Turmeric (1/2 tsp) to the mixture. Cook for a couple of minutes.

Add some Caster Sugar (1 tsp) to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. You can also replace Sugar with honey.

Now add Fresh Cream (1 Tbsp) to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead. Sprinkle some Dried Fenugreek Leaves (1 Tbsp) and cook everything for 3 to 4 minutes.

Paneer Butter Masala is ready. You can garnish it with Fresh Cilantro (1 Tbsp) or a drizzle of cream.

Serve it hot with any Indian Bread like Naan, Missi Roti, Lachha Paratha or with some rice preparation like Jeera Rice.