Firstly, in a wok, heat 2 tbsp oil, 1 tsp butter, and saute spices. I have added 1 tsp of cumin, 1 inch of cinnamon, 4 cloves, 1 pod of black cardamom, and 1 bay leaf.

Once the spices have turned aromatic, add 2 onions, 5 cloves of garlic, and 1 inch of ginger, and sauté until the onions soften.

Also add 3 tomatoes, 3 tbsp cashew and saute for a minute.

Now add 1 cup water, cover and boil for 5 to 10 minutes.

Once the tomatoes are cooked well, discard the bay leaf and allow the mixture to cool completely.

Now grind to a smooth paste. Filter out to get a silky smooth texture. Keep aside.

In a wok ,heat 2 tsp oil and 1 tbsp butter.

Once the oil is heated, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.

Sauté till the spices turn aromatic.

Add in the prepared tomato onion base and cook well.

Keep cooking and boil for 5 minutes, until the mixture is well-cooked.

Now add 1 tsp salt, 1 tsp sugar, 2 tbsp cream and mix well.

Add 20 cubes paneer and simmer for 5 minutes till the flavours are absorbed.

Add 2 tbsp kasuri methi and 2 tbsp coriander. Mix well.

Finally, enjoy Paneer Butter Masala Recipe with roti.