For Gravy

• In a kadai heat oil and Add cumin seeds and let them splutter.
• Add bay leaf, cinnamon stick, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
• Now add dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
• Then add the cashew nuts, tomatoes, salt,red chilli powder, coriander powder, turmeric powder and saute for 2 minutes on medium high heat.
• Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
• Switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.
• In a kadai heat butter and add Kashmiri red chili powder.
• Now pour the prepared gravy, butter, honey, garam masala powder and mix everything properly then bring it to a boil.
• Add paneer cubes and boil for 4-5 minutes on medium heat.
• Switch off the flames. Add fresh cream, kasuri methi leaves and coriander leaves. Mix well.
• Serve hot and garnish with fresh cream and coriander leaves.