In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil. Add shah jeera to it and let it crackles. Now add chopped onions and saute until translucent. Then add garlic cloves, ginger, green chilies and cashews to it and let saute for a couple of more minutes.

At this time add tomato puree and mix it well and let it stir for a couple of mins until the raw smell vanishes. Turn the gas off and let the mixture cool down a bit. In a blender add the mixture and blend it well to make a puree/paste.

In the same pan add the remaining 3 tablespoons of butter. Let it heat for a couple of mins and then add cinnamon stick and bay leaves to it. Now add the pureed mixture from the blender and roast the mixture for a few minutes.

Add all the spices which are turmeric, garam masala, salt, paprika, red chili powder. Mix it well. Add a cup of water and let it come to a boil. Put honey, Kasuri methi and heavy cream or sour cream whatever you are using. Mix it all together and let it simmer for a couple of minutes.

Your gravy is ready for the Paneer Butter Masala recipe. In a bowl, of water add paneer cubes and let it sit for 5 mins. Drain the water and paneer is ready to be dunked into the creamy gravy. Once you add the paneer to the gravy, let it stir for 2-3 minutes only. Turn the gas off, cover the pan and let it sit for 5-6 minutes.

Garnish it with chopped cilantro and this finger-licking Paneer Butter Masala is ready to be served. Serve it hot with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions mixed with lemon juice.