For Preparing Makhani Puree
3 tbsp butter or oil.
4 large tomatoes [chopped]
2 medium size onions [chopped]
2 green chili sliced
1/2 tsp salt
1/2 tsp black pepper powder
3 to 4 green cardamom
12 to 15 chopped cashew
8 to 10 chopped almond
1 tsp kashmiri red chili powder
1 tsp sugar [adjust as per need]
150 to 200 ml water to boil
For Paneer Butter Masala Gravy
3 to 4 tbsp butter
1 small bay leaf or tej patta
1 inch cinnamon or dalchini
3 to 4 green cardamom or elaichi
3 to 4 cloves or laung
1 tbsp ginger-garlic paste
2 green chili [vertically sliced]
1 tsp kashmiri red chili powder[for colour]
1 tbsp kasuri methi
250 gm fresh paneer
2 tbsp cream
2 tbsp chopped coriander leaves