best paneer butter masala

serves 4
Curd paste
1.5 tbsp curd
1pinch turmeric
1/2 heaped tspoon corriander powder
1/2 t.spoon kashmiri chilly powder
Mix all the above ingredients and add a small cube of butter to it.
Gravy
1 onion, 1/2 inch ginger, 4garlic, 1bay leaf, 2cloves, 2cardamom, curd paste, 3tomato,
9cashew, 1 green chilly, 1kashmiri chilly deseeded
Heat 2tbspoon ghee, 1tb spoon oil, add whole spices and chopped ginger, garlic and onion. Once onion sweats, add curd paste and saute a couple of minutes. Then add cashew and chillies. Saute a little more, add tomatoes and salt. Saute until tomatoes turn mushy and oil separates. Remove the whole masala and grind.Then add a little water if necessary.
Grind this to a paste.
Final gravy
1/2 onion, 1/2 tomatoe, 1/4 tspoon kashmiri chilly powder, 1tspoon honey, kasuri metho, butter.
Heat 1tb spoon butter and brown the onions, add k.chilly powder and tomatoes and fry till tomatoes are mushy. Add the gravy and simmer till oil seperates. Then add honey, kasuri methi and more butter. Finally add cream if required

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