Roughly chop the tomatoes and onions. Peel off the garlic cloves.
Heat a pan with 3 tablespoon of refined oil.
Add the khada masala to it. Saute it for a minute.
Add the chopped onions to it.
Now add the chillies and garlic cloves to it.
Saute it for 4 to 5 minutes until it turns Golden brown.
Now add the chopped tomatoes to it.
Add a tablespoon of char magaz to it.
Add 3 to 4 cashew nuts to it.
Cook on medium high flame for 5 minutes.
Add 1/2 cup water to it.
Cover it well and Cook for another 4 to 5 minutes.
Saute it until water evaporates and it turns soft and mushy.
Now transfer it to a bowl and let it cool down.
Now transfer it to a mixer jar and blend it into a smooth paste.
Now finely chop the ginger and garlic and slit the green chillies.
Now heat a pan with 3 tablespoon of butter and 1 tablespoon of ghee.
Now add the chopped ginger, garlic and chillies to it. Cook well until it turns golden brown and aromatic.
Turn the flame to medium high. Now add the blended puree to it.
Add 1/2 tablespoon turmeric powder to it.
Add 1/4 tablespoon of red chilli powder to it.
Add 1/2 tablespoon of cumin powder to it.
Add 1/2 tablespoon of coriander powder to it.
Cook it well until oil seperates.
Now add a tablespoon of sugar to it.
Add salt as per taste.
Add 1/2 tablespoon kasturi methi to it.
Finally add 3 tablespoon fresh cream to it.
Stir and mix it well.
Add required amount of water to get perfect consistency.
Add 2 tablespoon honey to it.
Mix everything well and cook for a minute on medium high flame.
Now dice the paneer cubes evenly.
Finally add the diced paneer slices to it and mix well.
Your yummy paneer butter masala is ready to be served with naan or tandoori roti. Tastes best when served hot.
