Paneer butter masala

Ingredients:

Paneer / cottage cheese - 200 or 250 gms  cubed or diced
Cashew - 2 tbsp 
Tomatoes - 4-5 medium size
Green chili - 4 medium
Ginger - 1 inch  
Garlic - 2 
Kasuri methi / dry methi leaves - 1 tsp 
Garam masala  - 1 tsp 
Red chili powder - ½ tbsp
Butter - 2tbsp
Turmeric - 1/4 tbsp
Coriander / cilantro - few for garnishing (optional)
salt and sugar  - as required 
Oil - 2 tbsp
Fresh cream / Milk - 1/2 cup

Method: 

1) Heat oil. Add ginger, garlic, green chillies and fry till the raw aroma disappears.
2) Add tomato puree and stir well for 5mins.
3) Add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
4) Add turmeric, red chili powder, kasuri methi, garam masala and mix well.
5) Add Cream / milk and mix well.
6) Now add water and stir. simmer on a low flame.
7) Now add the paneer and cook them for 2-3 minutes till they become soft.
8) Lastly add coriander leaves to garnish them. 

Note:

1) Do not cook paneer for a long time as the paneer will become dense.
2) Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes.      if you add cream in the recipe then you might have to add less sugar.
3) It is preferred to use fresh, ripe red tomatoes.
4) Soak the cashews,  if you have time and then grind with some water to a smooth paste. You can also add some water to the cashew with out soaking it and grind them to a smooth paste.
5) siracha sauce can also be added.