Butter Paneer [Homemade, Restaurant Style]

This utterly delicious butter paneer masala is one of my favorite ways to make paneer.

Ingredients:

1. Paneer, 200 g, sliced into 1 inch cubes.
2. For the Marinade:
• Red chilli powder, 1/2 teaspoon
• Ginger-Garlic paste, 1 & 1/2 teaspoon
• Hung Curd, 3 tablespoons
• Salt 1/2 teaspoon
3. Cooking oil, 4-5 tablespoons
4. Butter, 3 cubes
5. Kashmiri Red chilli powder, 1 &1/2 teaspoons
6. Kasuri Methi powder, 1/2 teaspoon
7. Onion paste, 2 & 1/2 tablespoons
8. Ketchup, 2 & 1/4 tablespoons
9. Tomatoes, 280 g, pureed
10. Cashew paste, 40 g (with 1/2 cup water)
11. Water, 150 ml
12. Red chilli powder, 1/2 teaspoon
13. Garam Masala, 1/4 teaspoon
14. White pepper, 3/4 teaspoon
15. Salt to taste
16. Vegetable stock cube, a quartee
17. Cream, 80 ml
18. Orange food color, a few drops, optional

Preparation:

1. Slice paneer into 1 inch cubes and place them in a bowl.
2. Add all the ingredients for the marinade into the bowl. Mix gently and marinate for 1-2 hours.
3. Heat  a teaspoon of oil in a pan and gently pan fry the paneer cubes in batches until golden brown on both sides. Fry over medium-low heat to prevent scorching. Remove and set aside.
4. Into the same pan, add 3-4 tablespoons of oil, 2 cubes of butter, kasuri methi, kashmiri red chili, and onion paste. Saute over medium-low for 2-3 minutes.
5. Add ketchup, and saute for another 30 seconds. Then, add the tomato puree and reduce to a thick consistency.
6. Pour in the cashew paste in the prepared sauce and continue to reduce for another 3-5 minutes.
7. Next, add water, red chilli powder, garam masala, white pepper powder, salt to taste and vegetable stock cube. Mix until well combined.
8. Add cream and bring to a slow simmer.
9. In the end, at some food colour, some butter and the prepared paneer. As you let it all simmer for a few seconds, adjust the seasoning and turn off the heat.
10. Serve hot with parathas or rice.