Paneer Makhani

Ingredients
1 packet paneer (400g pk)
4 cardamom
2 bay leaf
4 cloves
1/2 inch cinnamon stick
1 tbsp kashmiri chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
1 tbsp kasuri methi
1 tbsp ginger garlic paste
1/2 onion chopped
2-3 ripe tomatoes cut in quarter
2 tbsp ketchup
8 oz heavy whipping cream
1/3 cup oil
1 tsp sugar
1 cup of warm water
1/2 cup of warm water for blending mixture
Salt to taste

Directions:
Heat oil in a pan and add cardamom, bay leaf, cinnamon and cloves.  Let it saute for 1 minute.  Then add chopped onions and let it sweat. When slightly brown, add in ginger garlic paste.  Cook until the ginger garlic paste doesn't stick to the pan and then add in turmeric and chili powder.  Let it cook for 1 minute and then add in ketchup. Keep stirring and then add in tomatoes and 1 cup water.  Cover it and let tomatoes cook completely.  When oil separates turn off heat and let it cool down. Then in a blender add the mixture with 1/2 cup of warm water and blend it into a puree. Then in the same pan add the blended mixture.  Note add sugar and kasuri meethi. Let it boil slightly and then add heavy whipping cream.  At this time cut paneer into cubes and add it to the gravy. Let it cook for 3 minutes and then turn off the stove. If the gravy is thick add warm water and adjust consistency.  Enjoy this creamy delicious Paneer Makhani