Paneer Butter Masala

Puree the tomatoes and chop the onions.Keep a side.

In a pan, add the oil. Once hot, add the cumin seeds, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle. Add the butter, once it melts well add the chopped onions and salt. Stir well and cook in medium flame until light golden. Then add in the tomato puree. Stir and cook for about 15 minutes or until it leaves the sides.

Add the cumin powder, red chilli powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.

When the spices are cooked add the water as required. I added about 1 cup in total. Add chopped coriander and the cubed paneer and cream/malai. Stir well and cook for about 5 minutes. Stir well and serve hot with tandoori rotis, naans, rice.