Easiest butter paneer

• For the gravy:
• Onion - 1 Chopped
• Tomato - 2 Chopped
• Garlic - 5 Chopped
• Ginger - ½ inch Chopped
• Cinnamon - 1
• Cardomon - 2 whole
• Cashews - 7 whole
• Almond - 7 whole
• Jeera - 1 Tbsp
• Salt - As needed
• Water - 2 cups

Rest of the ingredients

• Unsalted Butter - 2 Tbsp
• Paneer - 250gms
• Chilli Powder - 1 Tbsp
• Green Chilli - 1 Slit
• Kasturi Methi - 1 tbsp
• Garam Masala Powder - 1 tsp
• Sugar - ½ tsp
• Water - 1½ cups
  [Garnish]
• Paneer - 1 Tbsp Grated
• Ginger - ½ inch, Juilenne
• Cream - 1 Tbsp
• Salt - As needed

Instructions

1.Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.

2.Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.

3.Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.

4.Heat butter in the same pan.

5.Add the jeera, blended makhani paste and stir well.

6.Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)

7.Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.

8.Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.

9.Switch off the flame. Garnish with paneer, ginger and cream.