Restaurant Style Paneer Butter Masala, Restaurant Style Paneer Makhani, Butter Paneer

Initial Preparation:

1. Soak cashew-nuts in hot water for 20-30 minutes. Then grind the cashew-nuts to a fine paste by adding little water. Set aside.
2. Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan.
3. Add in the cinnamon, cardamom, chopped garlic and saute for 2 minutes on low-medium heat.
4. Now add in the cubed tomatoes and saute well. Cover and cook until the tomatoes are completely mushy. Stir occasionally.
5. Remove from heat and let it cool slightly.
6. Then strain the mixture through a mesh-sieve into a bowl. Press down the mixture using the back of a spoon to extract maximum puree. Set the puree aside.
7. Now grind the pulp remaining in the mesh-sieve(tomato skins, cardamom pods, cinnamon stick etc) along with ¾ cup of warm water and make a fine paste. This step is important to get the flavor from cardamom and cinnamon and to also get the maximum puree.
8. Strain this paste into the same puree bowl. Stir well and set aside. Discard the pulp remaining in the mesh-sieve.

Paneer Butter Masala Preparation:

1. Heat 1 tablespoon of butter and 1 teaspoon of oil in a deep pan.
2. Add in the julienne ginger and saute for 1 minute.
3. Add in the kashmiri chilli powder, nutmeg powder and fry for few seconds.
4. Now add in the prepared tomato puree, 5-6 tablespoons of butter and mix well.
5. Cook for about 5-6 minutes on low-medium heat until the raw taste of the tomatoes goes away.
6. Add in the sugar, cream, cashew paste, salt and mix well. Cook for 1-2 minutes on medium heat. Add little warm water, if the gravy is too thick.
7. Now add in the paneer cubes, slightly roasted and crushed kasoori methi and mix well, cook for another minute on low heat.
8. Remove from heat and serve hot.