Heat a thick bottomed pan. Add butter and let it melt. Add ginger garlic paste and sauté till the raw flavour is gone.
Lower the flame. Add chilli powder, coriander powder, garam masala powder and mix well.
Now add the tomato puree and mix well. Also add salt and water and let it boil till the oil seperates. Cook with the lid closed. Now add crushed kasoori methi.
Add paneer cubes, honey, tomato ketchup and mix well. Lower the flame and cook with the lid closed.
Turn off the flame and add fresh cream and mix well.
* You might have wondered why I have used tomato ketchup. This enhances the taste of the curry and gives it a tangy taste. It can be avoided if you do not want to use foods that contain preservatives.** It is better you use fresh paneer. I prefer using Homemade paneer. If it is not possible to make at home, try buying the paneer when you need it instead of stacking it in the fridge. You can visit my earlier post for the recipe of homemade paneer here.*** I would say Kasuri methi or dried fenugreek is the key ingredient of paneer butter masala. so do use it liberally.**** Cashew, onions and other ingredients are avoided as this is a quick version. I bet that the taste would be the same and you will love this recipe.***** I have several other recipes for the same paneer makhani dish. I will post them later in my blog.
Keyword Paneer Butter Masala, paneer makhani, paneer masala recipe, paneer recipes, paneer tikka masala