Makhani Makhmali (Buttery-Velvety) Paneer

INGREDIENTS:
Cheese slits.
Paneer diced and slit from between (500gms).
Butter (3 Tsp).
Salt to taste.
Kasuri methi (1 TBs).
Bay leaves (4-8).
Whole onion (2), Whole Tomatoes (3).
Turmeric powder, Red chili powder, Kashmiri mirch powder (1 TSp )each.
Whole garam masala (cinnamon, cloves, cardamom) all together tied in a cotton pouch.
Ginger diced.
Garlic pods (6-8).
Cashew (4-6), Raisins (8-10).
Coriander for garnish.

PROCEDURE:
Sandwich cheese between paneer dices and saute them golden brown in 1 Tsp of butter on all side.
In the meanwhile in pressure cooker add onions, tomatoes, cashew, raisins, turmeric powder, red chili powder, kashmiri mirch powder, salt, kasuri methi and whole garam masala pouch and let it cook for two whistles.
Slowly remove the lid and allow it to cool. Remove the garam masala pouch and grind the whole thing to paste.

Heat 1 Tsp butter and saute the paste till the quantity reduces to less then half and dough like is formed, now add stuffed, fried panner and saute well.
Add 1/2 cup of water and saute well, allow it to boil for 60 seconds and off the flame.
Serve it on spread bowl and add remaining butter to it and garnish with coriander.
Serve it with roti, chapati or pulao and enjoy its makhani makhmali (butters-velvety) taste.