firstly, in a large kadai heat 1 tsp butter and 1 tsp oil.

saute 1 onion, 1 inch ginger and 3 clove garlic until it shrinks slightly.

now add 2 tomato and 10 cashew for a minute.

cover and cook for 10 minutes or until tomatoes turn soft and mushy.

cool completely and transfer to the blender.

blend to smooth paste adding water if required.

in a kadai heat 2 tbsp butter and saute 2 pods cardamom and 1 bay leaf.

keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ¼ tsp garam masala and ¼ tsp cumin powder.

saute until the spices turn aromatic without burning.

add in prepared onion tomato paste and saute well.

saute until oil separates from sides.

further add 1 cup water, ½ tsp sugar and 1 tsp salt.

mix well adjusting consistency as required.

also, add 2 tbsp cream and mix well.

now add 20 cubes of paneer and mix gently.

cover and simmer for 10 minutes or until flavours are absorbed.

further add 2 tbsp coriander, ½ tsp kasuri methi and ¼ tsp garam masala. mix well.

finally, enjoy paneer butter masala with roti or naan.