Paneer Butter Masala

Paneer Butter Masala
Soak 18 to 20 cashews in 1/4th cup of hot water for 20 to 30 minutes. After 30 mins drain the extra water, and make a fine paste of it and set aside.
Crush 1-inch ginger + 3 to 4 medium-sized garlic to a paste.
Take 2 cups of diced or roughly chopped tomatoes and make a smooth tomato puree by blending it into the blender.
Heat a thick bottomed pan. Keep the flame to a low or medium-low. Add 2 tablespoons butter or 1 tablespoon oil.
Keep the flame to a low. Add 1 bay leaf, fry it till the oil becomes fragrant from the aroma of bay leaf.
Add the prepared crushed ginger-garlic or 1 teaspoon ready ginger-garlic past, fry it until the raw aroma of the ginger-garlic disappears.
Pour the prepared tomato puree. Mix it very well with the butter. Cook the tomato puree on a low to medium-low flame. After a while, the tomato puree mixture will start simmering, Simmer the puree for 5 to 6 minutes.
Add 1 teaspoon Kashmiri red chilli powder, mix well and continue to stir and sauté the tomato puree until the butter starts leaving the sides of the pan and the entire tomato puree mixture comes together as a whole. This entire process of cooking tomato puree will take about 15 to 20 minutes on a low to medium flame.
Now add the prepared cashew paste, mix it well with the cooked tomato puree and continue to stir and sauté on a low to medium-low flame. Sauté until the cashew paste is cooked and again the oil will start to leave the sides of the masala. Add 1.5 cups water to it, mix it well to the prepared tomato cashew masala.
Let the prepared mixture come to a boil. After 2 to 3 mins, add ginger julienne and 1 to 2 slit green chillies to it.
Add salt as per taste and ½ to 1 teaspoon sugar (optional). Mix very well and simmer for a minute.
After the gravy thickens to your desired consistency, then add the Suvai paneer cubes (200 or 250 grams).
Keep in mind the consistency you want before you add paneer as you will be cooking the paneer for a few seconds. Stir and mix the paneer cubes gently in the gravy. You can switch off the heat at this point.
Now add crushed kasuri methi leaves and 1 teaspoon garam masala to it. Next add 2 to 3 tablespoons of cream.
Garnish Suvai Paneer Butter Masala with 1 to 2 tablespoons of chopped coriander leaves, ginger julienne and serve it with Suvai Fresh Parota