In a wok, heat butter. once melted, crack all the garam masalas. Then add onion and saute for few minutes until translucent.

Now add ginger-garlic paste and cook further for 5 minutes.

Add the tomato puree, red chilli powder and salt. Cook further till the masala becomes granulated and leaves butter from the sides.

Once oil separates, add some milk to dilute the masala, add the paneer and kaju paste and cook on low heat, covered.

Once cooked, add garam masala powder, kasuri methi and cream. Give it a good stir.

Add a dollop of butter on top to enhance the taste further.

Garnish with coriander leaves and serve hot with naan Or rice.