If using store bought paneer, then soak it in hot water for 15 to 20 mins.

Drain the water and use. This will keep the paneer soft.

Blend together tomatoes and cashews to a smooth puree.

If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.

The tomato puree has to be smooth.

If you find your puree coarse, then pass it through a strainer.

Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.

Then saute ginger garlic paste for 2 mins until the raw smell has gone.

Transfer the tomato puree to the pan.

The tomato puree will begin to splash so be cautious.

Cover partially and cook until the puree thickens.

Add chili powder, turmeric and salt.

Saute until the mixture leaves the sides of the pan.

Next add garam masala and saute for 1 to 2 mins.

Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.

Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.

Add the paneer & kasuri methi to the makhani gravy.

Stir gently and cook covered for 2 mins on a low heat.

Pour the cream and allow to bubble.

Transfer to a serving bowl and garnish with cream and coriander leaves.

Serve paneer makhani with roti, naan or jeera rice.