1. In a pan, melt 2 tablespoons of butter and 2 tablespoons of oil. Once the butter and oil are hot, add cloves, black cardamom, and green cardamom. Saute for 30 seconds.
2. Add onions chopped and saute for 2-3 minutes.
3. Add ginger chopped, tomato chopped, garlic chopped and green chili silted. Cook for 2-3 minutes.
4. Once the cashews are cooked, add them to the pan and cook for 2 minutes at medium-high temperature.
5. You must remove the mixture from heat and let it cool. After cooling down transfer the mixture to a blender and grind the onion-tomato mixture in a grinder to make a smooth paste.
6. Using the same skillet, melt the remaining 4 tbsp butter. Yes, as it’s paneer butter masala we will need a little more butter. Adjust according to your preference.
7. Add the fine paste to the pan.
8. To taste, add coriander powder, turmeric powder, Kashmiri chili powder, and salt to taste. Mix well.
9. Now add tomato puree, tomato ketchup and saute for 2 minutes on medium heat.
10. You can continue cooking this recipe for 3-5 minutes with one cup of water on the side until the oil starts to separate.
11. Add paneer cubes and cook for 3-4 minutes. Add more water if required.
12. Now add garam masala powder, fresh cream, honey.
13. Cook for another minute and then add Kasuri methi.
14. Garnish with fresh cream and chopped coriander leaves Serve hot with Naan or Laccha Paratha.

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