Paneer Butter Masala Recipe | want to try | Umami

Ingredients

• 1 tablespoon oil
• 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom, elaichi)
• 1 cup (120 grams) onions (1 large, chopped)
• 1½ to 2 cups (350 grams) tomatoes (finely chopped (3 medium)
• ¾ teaspoon salt (adjust to taste)
• ¾ teaspoon sugar (optional)
• 15 whole cashew nuts (or almonds)
• ¾ to 1 teaspoon Kashmiri red chilli powder (or paprika) (adjust for best color)
• ¾ to 1 teaspoon garam masala (powder (adjust to taste)
• 1 teaspoon coriander powder (daniya powder) (optional)
• 1 cup water (to blend)
• 1 small bay leaf (tej patta)
• ½ inch cinnamon piece (dalchini) (optional)
• 2 green cardamom (elaichi) (optional)
• 3 cloves (laung) (optional)
• 1½ to 2 tablespoon Butter
• 1½ teaspoon ginger garlic paste (or ¾ inch ginger, 3 medium garlic cloves, refer notes)
• ½ cup water (adjust as required, to cook the gravy)
• 200 to 250 grams paneer (2 heaped cups diced)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 3 tablespoon cream (heavy cream, whipping cream or cooking cream)
• 2 tablespoon coriander leaves (cilantro finely chopped) (for garnish)