Steps for making Paneer Butter Masala

1. You need to cut 4 ripe red tomatoes, remove the tips and cut them into chunks
2. Next you need to roughly chop 3 medium sized onions
3. In a mixer jar add handfuls of the tomato and onion at a time, do not over load it. 
4. Add a splash of water
5. Since I usually don’t cook with garlic, I have used a teaspoon of ginger paste
6. Mix using a mixer till no chunks remain
7. I have added this 3 times in the mixer to get this quantity, add a splash of water after adding the ingredients
8. Transfer to the kadai or pot that you are going to cook the curry in
9. I have used Tofu or Soya Paneer for this recipe, you can add normal paneer or cottage cheese instead
10. Wash and pat dry it carefully 
11. While cutting the paneer or tofu paneer, keep the size equal always, that way it cooks more uniformly
12. Turn the flame or heat on and add the kadai or pot with the tomato, ginger, onion puree
13. Add 4 tablespoons of oil to this and mix
14. Next add salt per taste
15. Add 1/4 teaspoon turmeric
16. Mix all the ingredients, keep the flame in high and cover it with the lid
17. Let it cook for around 2 minutes
18. Remove the lid and stir
19. Add half a teaspoon of Kashmiri red chilli powder and mix, cover and let it simmer for a while
20. Stir all the ingredients again remove anything that is sticking to the sides of the pot
21. Add a tablespoon of garam masala and mix again I have a recipe for fresh Garam Masala do take a look
22. Put the lid on and let it simmer again
23. Remove the lid and add a cup of washed peas
24. Next add 2 tablespoons of Kasuri Methi or Dried Fenugreek Leaves and mix again
25. Put the lid on yet again and let it simmer
26. Next add a teaspoon of sugar and mix
27. Next, add the cut paneer or tofu paneer to this and stir gently, cover it with the lid and let it simmer for 2 minutes
28. Add some fresh coriander or cilantro and mix, leave some for garnishing 
29. Add 1/2 a teaspoon of Everest Raw Mango or Aamchur Powder and mix again
30. Simmer it for around 2 more minutes 
31. Taste a little bit and see if the salt is enough 
32. I added a little more
33. Add 1 tablespoon of butter at the end, stir it for another 2 minutes and then it is ready to serve
34. Add the remainder fresh coriander or cilantro and turn the heat off
35. The Paneer Mattar Masala  is now ready to serve
36. Enjoy with fresh roti, naan or kulcha. It tastes amazing with rice as well!