Place a pan on medium heat and add 1 cup of water. Add onion, cashew nuts and green cardamom and boil for 10 minutes. Take it off the heat and let it cool for 2 minutes. Further grind to make it paste.

Heat cooking oil and butter in a non-stick wok over medium flame. I have mixed oil with butter so that butter doesn't burn. Add  black pepper, cloves, cinnamon and bayleaves. Saute for a second.

Add ginger and saute. Then add garlic and saute till raw aroma goes.

Add freshly prepared cashew onion paste and saute until onion paste turns light brown for approx. 4-5 minutes.

Add tomato puree and cook until oil starts to separate from the puree, it will take about 3-4 minutes.

Add red chili powder, turmeric, garam masala powder and salt to taste.  Stir and let it simmer for 4-5 mins. Masala should be cooked enough and forms as lump.

Now add boiled water to adjust the consistency of gravy

See the colour of gravy coming itself, I haven’t used any food colour in it. Add cream to the tomato paste and combine it well. After adding cream colour of the gravy will change from red to orange.

Add crushed kasuri methi/dry fenugreek leaves to enhance the flavor. Dry fenugreek leaves are one of the key ingredient in restaurant style butter paneer masala.

Add the paneer cubes and cook them for 1 minutes till they become soft. Delicious paneer butter masala is ready to serve. You can serve it

phulka,naan or rice. Garnish paneer butter masala with coriander leaves, milk cream or cube of butter.