restaurant style paneer butter masala

Step by Step method

1. Saute Onions, 2 dry red chilies, Garlic pods, ripened Tomatoes in oil with 2 cloves, 2 cardamom pods, a small cinnamon stick, and a teaspoon of cumin seeds for 5-6 mins
2. Add in raw cashews and saute for 2 mins
3. Add 1 cup of water with a little salt (salt to taste)
4. Pressure cook for 10 mins and Let it cool
5. Blend the cooked ingredients into a fine paste
6. Pass the sauce paste through a Sifter - this will make the paste finer and will remove any large pieces
7. In a saucepan, on low heat - add some butter, once starting to melt (Butter should not burn)
8. Add the fine sauce from Step 6
9. Add Kashmiri Chilli powder, chili powder, cumin powder, coriander powder, garam masala powder, and honey and mix them into the sauce
10. Cook the sauce on the lowest possible heat for 20 mins with a lid on
11. Taste the sauce - Adjust any powders as required
12. Add cubed paneer pieces to the sauce and cook for 30 minutes on the lowest possible heat with a lid on
13. Add dry kasuri methi (Fenugreek) leaves
14.  Add fresh coriander leaves (optional)
15. Remove the sauce pan from heat
16. Drizzle fresh cream