How To Make Butter Paneer

1. Using a large pan, heat a tablespoon of butter and a tablespoon of oil over a medium heat, now add the red chillies, ginger and garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Cook for a couple of minutes until they yield their musk and then add the cashew nuts and onions.
2. Sauté the onions until they turn blonde then add the tomatoes and mix well. Cover and cook until the tomatoes start breaking down and the mix starts to get jammy and the oil starts to gather at the edges. Take off the heat and allow to cool.
3. Once the pan has cooled down, remove as many of the visible whole spices as possible and transfer everything to a blender and pulse until smooth.
4. Using the same pan, add the remaining butter and add the pulped gravy, add the garam masala, chilli powder, turmeric, tomato ketchup, salt and 140ml water and bring the pan to the boil. Turn down to a medium heat and simmer for 30 minutes until the oil surfaces to the top. Turn down to a very low heat.
5. Meanwhile in a non stick frying pan, add the remaining oil and heat over a medium high temperature for 3 -4 minutes. Then turn down to a medium heat and fry the paneer cubes on all sides until crispy with brown patches. Drain on kitchen paper towel and pop into the bubbling gravy. Stir in the double cream, reserve some dress the dish and serve.