Heat up butter in a broad pan - non stick pan would be good

Add cinamon sticks you can break them up a into halves to get a stronger fragrance. Keep gas heat on low

Once the cinamon fragrance starts coming add the spices which is salt, chilli, shahi paneer masala and cinamon powder. Make sure heat is low

After about a minute or so add the tomato puree and stir continiously until spices blend well into the puree. You can add more puree if you want to make it more tangy

Add just a little bit of water and stir and let it cook for ten minutes or until the puree looks cooked. This would be a good time to taste and see if as per your taste you need more spices

Add paneer cubes (make sure cubes are not cut in really small pieces as they might crush into the puree) stir just a little and let it cook on slow heat. Do not stir much now as the paneer is soft and can crush easily

Add the the cream, you may add less cream if you want to keep it a little light

Bring to boil and don't stir too much

In parallel heat the kasoori methi in a tawa and then crush it up

Add to the paneer, stir a little and turn off heat immediately

Garnish with chopped coriander