Initial Preparation

• Pour 2 tablespoon edible oil/butter/ghee into a cooker and heat it over medium flame.
• Add whole black pepper, cloves (laung), cinnamon stick, cardamom, bay leaves, whole red & green chili, and saute for 30 seconds.
• Now add garlic cloves and chopped ginger and stir. Saute again for 30 seconds.
• Pour chopped onion and cashew along with muskmelon seeds and fry it on a medium flame for 3 minutes till the onion changes into golden color.
• Add chopped tomato and stir for 2 minutes and then add ½ cup of water. 
• Close the lid of the cooker & cook till 3 whistles on high flame. 
• Turn off the gas and let the mixture cool down.
• Open the lid of the cooker and take out cinnamon sticks and bay leaves.
• Put this mixture in a grinder and make a fine paste.
• Sieve this paste through a strainer. (This step is optional, you can also put the above mixture directly into the pan.)
• Take a pan and pour 1 tablespoon oil/butter/ghee and heat on low flame.
• Pour red chili powder, turmeric powder & coriander powder, and kasuri methi and saute it.
• Add the paste to it and mix well. You may add ¼ cup water if needed.Take 2 boils.
• Add salt, tomato ketchup and paneer cubes and cover the lid and cook for 5-7 minutes on low flame.
• Remove the lid and pour garam masala and mix well.Now add 1 tablespoon of thickly grated paneer.
• Pour cream and cook for 5 minutes.Garnish with chopped coriander and mint leaves.
• Very tasty and delicious butter paneer masala is ready to serve.