Paneer makhani

Soak Kashmiri red chillies. Deseed them. Heat little butter, add tomatoes, onions, cashews, garlic, ginger, green chillies, kashmiri red chillies, cloves, black pepper, bay leaf and cinnamon stick. Add water, cover and cook for 10-15 minutes.

Cool it completely. Grind it to a smooth paste. Strain it if reqd (I did)

In a pan heat butter, add green chillies, paneer. Cook for a minute. Add the paste. Add the spices and salt. Mix well. Add water as reqd. Allow it to boil. Add kasuri methi leaves. Cook for few more minutes. Off the gas.

Garnish with cream and coriander leaves. Serve with paratha