Make Gravy Base

Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.
add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.

Now add 2 onions, 2 clove garlic, and 1-inch ginger. saute until onions shrink slightly.

Further add 3 tomatoes, and 15 cashews and saute for 2 minutes.
cover and boil for 10 minutes, or until the tomato softens.

Cool completely and transfer to the blender and blend to smooth paste. Pass the curry to the filter to get rid of seeds and skin.
smooth and silky, the tomato-onion paste is ready

For Paneer butter masala

Firstly, in a large Kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf, and 1 chili. saute until the spices turn aromatic. now add 1 onion and saute until onions turn golden brown.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chili powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala, and 1 tsp salt.
saute until the spices turn aromatic. make sure not to burn the spices.
add in prepared onion tomato paste and mix well. Cook until the oil separates fron the masala.