Heat 1 tbsp oil in a pan add green cardamon, chopped tomato, 1/2 tsp salt add cook till the tomatoes are pulpy.

Add red chilli powder, cashewnut paste, mix well and cook for 2 minuteson medium high flame. Keep aside & let it cool.

Transfer the mixture in a blender and blend to make a fine paste and keep aside. Strain it.

In an other pan heat 1 tbsp oil, butter and prepared mixture for 3 to 4 minutes.

Add cream, kasuri methi, honey & give it a good mix and cook for 2 minutes on low flame. Add paneer cubes, mix it gently.

Switch off the flame and transfer it into a serving bowl. Paneer Butter Masala is ready to serve.

Serve hot with chapati, parantha.