For Tandoori Roti - in a bowl add Maida, Ata, ghee, baking soda, sugar, salt, ajwain and mix well.

Add water as required and make a dough to make the Roti. Keep it covered with a wet muslin cloth for 1 hour. Smear a little oil on the dough

Roll out the Rotis. Smear water well one side. Keep a Tawa Pre heated.

Place the watered side on the tawa face down and bubbles will be seen after 2 mins. Flip the tawa and roast the reverse side. Set aside once done and complete the batch.

For Paneer Butter Masala - Step (2) soak the cubed paneer in lukewarm water and set aside. This is to make the paneer soft.

Step (1) Yogurt gravy - in a bowl add Kashmiri red chilli powder, coriander powder, turmeric powder, yogurt, salt and butter. Whisk well and set aside foer later use

Step (4) Gravy - in a wok heat ghee and butter. Add bay leaf, cloves, green cardamom, chopped ginger, green chillies, whole red chilies, crushed garlic, sliced onion. Stir until onions are softened. Add prepared yogurt gravy and stir until ghee surfaces on top

Add Kashmiri red chilli powder, chopped tomatoes, cashews, salt, water and cook covered for 10 mins until tomatoes are mushy. Set aside to cool for 2-3 mins. Discard the bay leaf. Take a hand blender and blend until smooth and texture is shiny of the gravy

Step (3) Onion Tomato Masala - in a wok heat butter and add chopped onions, chopped tomatoes. Stir well.

Add the gravy. Add the paneer cubes and cook on low flame for 3-4 mins. The gravy will thicken a little due to cashew nuts. Add water if desired. Set aside and add dry kasuri methi crushed.