In a wide pan, over the medium flame: Add in all the aforementioned ingredients (both the chopped veggies & the whole dry spices), salt, butter, both types of Red Chilli Powder and gently mix everything well together

Put the lid on the pan and allow it to simmer & cook for about 25-30 mins time, checking in between 2-3 times so as it doesn’t catch the bottom of the pan- Once done allow it to cool down quite a bit & then, blend it to a smooth, nice & silky-supple purée/gravy, set aside for its later use

Now, in another pan/pot/wok, over the medium flame flame: Add in the butter chopped ginger & green chillies & let them turn aromatic- Now, is the good time to add in the paneer cubes to this...

And, sauté very gently and carefully so as not to break the paneer cubes for about a couple of minutes- Add in some Kashmiri Red Chilli Powder to it & mix it nicely very cautiously, flame at low now

Almost immediately, pour in the prepared Makhani Gravy to it & mix everything well together until nicely combined and well incorporated...

Checkout the seasonings at this point and let it slow cook for another 5-6 mins time with the lid on...Once that’s done Add in the Crushed Kasuri Methi to it, followed by the Fresh Cream

Give it all a really good mix altogether...off goes the flame and let it sit on the hot oven for the next 10 mins time in its standing position...Dish out, garnish it your very own way & it’s absolutely ready to be served hot with the piping hot steamed rice, pulao, jeera rice or any choice of the Indian Breads- that are all available in plenty

Enjoy this mouth watering-lip-smacking-silky-buttery, flavourful & immensely delectable dish in your main course meal either in Lunch or Dinner...😋💁‍♀️