Paneer Butter Masala

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a pan add oil and once it turns hot add all the whole spices, cloves, black pepper corns, cinnamon stick, bay leaf, star anise, cardamom and toss for few seconds.
Now add roughly chopped onions, garlic, ginger and cook them for 3-4 minute or until they turn soft and translucent.
Now add the tomatoes, cover it with a lid and cook for another 3-4 minutes.
Further add 3-4 tablespoons of water and let it cook till the tomatoes turn soft.
Once done cool down the mixture and remove the bay leaf, star anise and cinnamon stick. Now grind till it forms into a smooth pure. Now keep it aside.
In a pan add oil and butter, once it turns hot add ginger garlic paste and saute for a minute.
Now add kashmiri red chilli powder for good colour.
Now switch off the flame and sieve the pure we prepared earlier. Once done mix well and let it simmer for 3-4 minute till you get some boils.
Now add the paneer and give it a gently mix. Cover it with a lid and cook for another 3-4 minutes.
Finally garnish with kasturi methi and a tablespoon of butter.
Serve with chapati, paratha or rice.

After adding the pure do not cook on very high flame as we have added cashews and they might stick to the pan.
You can add cream if needed.
Never over cook the gravy after adding paneer else the paneer will not remain soft and will bexcom stretchy.