Marinate paneer cubes for 15 minutes with ingredients under the heading “ To marinate”.
For the masala paste, heat oil in a small pan over medium heat. Add ginger, garlic, cloves, cinnamon, cardamom and some cashews. Roast the till they turn light brown, turn off heat and let it cool. Grind these to a smooth paste adding little water.
In the same pan sauté marinated paneer for 2 to 3 minutes on medium flame till you get a light brown colour, remove and keep it aside.
Heat another skillet over medium heat with butter and oil, season with bay leaf, cinnamon, cloves and cardamom. Stir for few seconds.
Add onion paste and fry till you get a nice brown colour. This takes about 5 to 7 minutes.
At this stage add the tomato puree, red chilli powder, turmeric and sauté for 3 more minutes.
Now add the masala paste and sauté till the raw smell goes away. This takes another 3 to 5 minutes.
Add some water, little sugar, adjust salt and bring to boil on low heat. Now add fried paneer cubes, slit green chillies, mix well and let it boil for 2 more minutes or till you get the desired consistency.
Add garam masala powder, chopped coriander and some cream(optional).
Allow it for another boil and turn off heat.
Garnish with coriander and lip-smacking Paneer butter masala is ready to be served with rotis, naan, parathas, vegetable pulao.