Paneer Butter Masala (Restaurant Style)

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.
Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert!
My passions and pleasures when related to North Indian dishes are no end. This weekend ( Friday evening to be specific) I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! Now do I have your attention??! 
Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew rather than just cream. You cannot go wrong with this, try it for yourself and see!

you will need:- 

Paneer – 250 gms.

For sauce or gravy:

Onion -1 big roughly chopped

Tomato puree – 2 tbsp.

Tomato -1 medium rougly chopped

Ginger Garlic paste – 1 tbsp

Cashew nuts – handful of them

Heavy cream – 3/4 cup

oil – 1 tbsp

Butter -1tbsp

Sugar/Honey – 2 tsp

Dry Spices:

Whole garam masala – 1 tbsp

Cumin – 1tsp

Turmeric Powder- ½ tsp

Red chili powder- ½ tsp

Coriander powder- ½ tsp

Garam masala powder – ½ tsp.

Salt as per taste   and
Kasoori Methi – 2 tsp.

1. Cut paneer in triangles( or as you desire). Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.

2. Heat oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it.

Then add onions and sauté them, add ginger-garlic paste and tomatoes and cashew-nuts. Cook for 2 minutes.

3. Add tomato puree, turmeric powder, red chili powder and saute for another minute or two. Take out the Bay-leaf and blend the mixture to a fine paste. Strain it to use further.

Now heat butter/butter-oil (mixture) in a pan and add the strained mixture.

4. Add coriander powder, garam masala powder and salt. Lightly crush the kasoori methi and add it to the gravy. Bring it to a boil.

5. Reduce heat and add honey to it. Stir in heavy cream and simmer for 10-15 minutes.

Add Paneer pieces to the gravy. Simmer for another 5 minutes.

6. Paneer Butter Masala is ready now. Enjoy with fresh naan, paratha or steamed basmati rice.