Paneer butter masala

Paneer Butter Masala is the most loved Indian curry which is surely available in the menus of all almost all Indian restaurants... Some recipes call for only a tomato based gravy.... but its a lil tangy for my pallate... so i make this gravy using onion tomato and usual indian spices.
            The recipe is easy to make and is ready in minutes...

Ingredients:

• Paneer/ cottage cheese         500 gms
• Onion, sliced                          1 medium
• Tomatoes. chopped               4 medium
• Ginger garlic paste                 1 1/2 tbsp
• Oil                                           1 tsp
• Butter                                      4 tbsp
• Bay leaves                              2
• Cloves                                     2
• Cinnamon stick                       2 one-inch
• Dried red chilles                      2
• Coriander seed, crushed        1 tbsp
• Coriander powder                   1 tsp
• Red chilli powder                     1 tsp
• Salt to taste
• Kasoori methi/ dried fenugreek leaves 1 tsp
• Fresh cream                            2 tsp

Method:

1. Cut the paneer into 1 1/2 inch rectangular pieces. Soak them in hot water(optional) to soften them.
2. Take a non-stick shallow pan and heat 1 tbsp butter and lightly toast the paneer slices in it. 
3. In a pan or kadai take 1 tsp oil+ 2 tbsp butter and heat it. Add the bay leaves, cloves, cinnamon stick, dried red chillies, crushed coriander seeds. Saute for a minute on medium flame.
4. Add the sliced onions and saute for a minute. Then add the ginger garlic paste and saute.
5. Add red chilli powder, coriander powder and cook for half a minute.
6. Add the tomatoes and cook for 4-5 minutes on medium heat. The oil should separate from sides. Turn off the flame , cool the mixture completely and grind it in a blender.
7. In the same pan add 2 tbsp butter and add the pureed mixture and cook again  for 2-3 mins. Add salt, paneer pieces and half cup water. Cover and cook for 5 mins.
8. Crush the kasoori methi in our palms and sprinkle over the gravy. Mix lightly and turn off the flame. Add the fresh cream and stir.

Serve hot with Roties or Naan.