Paneer Butter Masala

Take Water (to taste) in a pan, add Onions (2), Tomatoes (3), Fresh Ginger (1 Tbsp), Garlic (4 cloves), Butter (2 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 (2 tsp) with Cooking Oil (as needed) in a pan, put on slow flame.

Add Red Chili Powder (1 tsp), Salt (to taste), Green Cardamom Pods (2), Ground Coriander (as needed), Fresh Ginger (2 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 (as needed) and Ground Turmeric (as needed) 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.