Firstly, in a large kadai heat 1 tsp butter and 1 tsp oil.

Saute 1 onion, 1-inch ginger and 3 cloves garlic until it shrinks slightly.

Now add 2 tomatoes and 10 cashews for a minute.

Cover and cook for 10 minutes or until tomatoes turn soft and mushy.

Cool completely and transfer to the blender.

Blend to smooth paste adding water if required.

In a kadai heat 2 tbsp butter and saute 2 pods cardamom and 1 bay leaf.

Keeping the flame on low add 1/4 tsp turmeric, 1 tsp chilli powder, ¼ tsp garam masala and 1/4 tsp cumin powder.

Saute until the spices turn aromatic without burning.

Add in prepared onion tomato paste and saute well.

Saute until oil separates from sides.

Add 1 cup water, 1/2 tsp sugar and 1 tsp salt.

Mix well adjusting consistency as required.

Now add 2 tbsp cream and mix well.

Now add cubes of paneer and mix gently.

Cover and simmer for 10 minutes or until flavours are absorbed.

Further add 2 tbsp coriander, ½ tsp kasuri methi and ¼ tsp garam masala. Mix well.

Serve paneer butter masala with roti or naan.