Warm the milk and soak the cashews for 20 minutes and make a fine paste using grinder.

Take a deep bottom pan.
Heat oil in a pan after few seconds put butter Mix ginger and garlic together and put it in the oil fry fir a few seconds

Add the tomato puree and mix well. Cover it for few minutes keep the flame low to avoid spluttering.

Add Kashmiri red chilli powder and stir again. Let it cook on low flame till the oil starts to leave the sides of the tomato paste.

Add cashew paste and stir well. Saute the cashew paste till the oil begins to leave the sides of the gravy.

Put water in the same grinder in which you made the cashew paste mix it well and add this water to the gravy.

Let it simmer on a low flame.
Now put some oil in another pan add the capsicum saute it for some time.

Let it cook uncovered. Cook it for few minutes it must remain crunchy.

Once done add it to the gravy.
Add salt and sugar and simmer till the curry begins to thicken.
Adjust water according to The consistency you need.

Now add the paneer cubes and cook them for 2-3 minutes till they become soft.

Lastly dry roast kasuri methi and add it to the gravy.
Add garam masala stir.
Garnish with some fresh cream and coriander leaves.

Restaurant style Paneer Butter Masala is ready

Serve with roti, naan or hot parantha and enjoy.