Paneer Butter Masala

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

Now take Butter (1/2 Tbsp) 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 (1/2 Tbsp) , 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.