Add 2 medium size tomatoes (chopped). Add salt to taste.

Add 11 - 12 Cashews and saute until the tomatoes get mushy. Add 1tspn Ginger garlic paste and mix well.

Then add ½tspn tumeric, 1 tspn Kashmiri red chilly powder, 1½ tspn Kitchen King Masala, 1 tbspn Dhaniya Powder.

Saute for a minute nicely. Keep it aside and cool it completely.

Now transfer it to a mixer jar and add 50ml water. Grind it to a fine paste and keep it aside.

Cut the Paneer 1"inch X 1" inch. In a pan add 1 tspn oil and 1 tbspn butter.

Put the paneer cubes and saute until it turns slightly golden brown. Remove from heat. Now in the same pan saute 1 capsicum (chopped in squares),1 tomato (chopped in squares).

Now add the gravy to this and mix it well. Add 1 tbspn butter and salt if necessary.
Add 1 tspn Kasturi methi and Mix well.

Add the paneer cubes to this gravy and mix well. Cook for a minute and then transfer it to a big deep kadhai or vessel.

Place a small heat resistant vessel or steel bowl on top of the paneer. Now place a burning coal on top of the bowl. Add 1 tspn butter or ghee from top and immediately cover it with a lid. Let it stay covered for a minute, so that the gravy absorbs the smoke completely.

Remove the cover. Garnish with Coriander leaves and Serve the Paneer Butter Masala with Roti or Naan