Heat 1 tbsp butter in a pan. Add Jeera and saute it on low heat till they start to splutter.
Add Green Cardamom, Cinnamon and laung to butter. Fry on low flame for a minute. Add Chopped Ginger and Garlic Cloves to the pan and cook for a minute. Add chopped onions and fry them till they turn translucent.
Add chopped tomatoes and cook them till they become soft. Add cashews to the mixture. (roast the cashews separately before adding them.) Add Salt & 1 Cup of water.
Cover with a lid and cook for 15-20 minutes till the mixture becomes soft. Switch off gas. Let it cool. Transfer the mixture to a blender and make a smooth fine paste.
Again heat 2 tbsp Butter in a pan and add a Bay Leaf (Tej Patta) and Red Chilli Powder to it. Fry it for a few seconds. This will give a nice color to the gravy. Add the onion, tomato paste to the pan and mix it with the red chilli powder. Cook for 4-5 minutes. Add Garam Masala, Coriander Powder and Turmeric Powder to the mixture.
Sprinkle some crushed Dry methi Leaves (Kasuri Methi). Finally add the Paneer Cubes and cook for 3-4 minutes. If you want you can fry the Paneer cubes before adding. Paneer Butter Masala is ready. You can garnish it with shredded Paneer or cream /Malai Serve it hot with parantha/Nann..
