Paneer Butter Masala

Hi all,
This is a very famous main course dish served in parties and celebrations. Paneer dishes are my favorite and I used to eat out at least every month to get the taste of delicious paneer curries. 
It has been raining outside for quite a few days and so I decided to make paneer butter masala at home in restaurant style. It turned out to be delicious and my hubby was surprised :). The aroma was really mouth watering.
It is important that you select fresh paneer and tomatoes for this recipe. With fresh paneer, there is no need to fry them, you can add them directly to the gravy.
Serves 4
Preparation time 30 minutes
Ingredients:
250 gms fresh paneer cut in 1" cubes
2 onions chopped
2 tomatoes chopped
5-6 garlic cloves
1" piece ginger
1 green chili
1/2 tsp garam masala powder
1 tsp salt or as per taste
1/4 tsp turmeric powder
1/4 cup cashews
4-5 almonds soaked in water and peeled
100 gms amul butter
1 cup whole milk
1/4 cup kasuri methi (dried fenugreek leaves)
Method:
In a pan, heat the half the butter, when it melts completely,add the onions and fry till they are transparent.Add the nuts and fry for few minutes along with the onions till the nuts are slight golden. Keep aside to cool.
Make a paste of ginger,garlic,tomatoes and green chili. 
When the onions and nuts are cooled down, grind them to a thick paste, add some water if necessary.
In a kadai, heat the remaining amount of butter and add the tomato paste. Add the salt and turmeric and cook for 3-5 minutes stirring continuously.Take care to avoid burning.


Now add the onions and nuts paste and add paneer and milk. Stir and mix well. Cover and let it simmer for 10 minutes. Add some water if gravy is too thick. Add garam masala and kasuri methi.You can add some red chili powder for more rich color of the gravy. However, I personally avoid using red chili.
Cook for few more minutes and serve with tandoori roti or fried rice.