Best butter panner ever

1st set
Tomatoes - 3 M round ones chopped big chunks Bay leaf - 3 small ones Dry red chillies - 3 Cinnamon - 2 sticks Green chillies - 3 slit Cardamon 6
Ginger - 1 inch chopped Cashews - 1/2 cup Water - 1 cup
2nd set Butter - 3 tbsp
Oil - 1tsp Green chili - 4
Ginger garlic paste - 1 tsp Red kashmiri chili powder - 1 tsp

3rd set
Paneer - 2 cups
Kasuri methi - 1 tsp - Crush and powder
Garam Masala - 1 tsp
Cream - 1/4 cup
Lemon juice - 1 tsp ( optional)

Method :
1. Heat oil in a pan, add tomatoes, dry red chili, bay leaf, cinnamon, green cardamon, ginger, cashews and 1 cup water and close the lid and cook for 15-20 mins on medium flame.
2. After it is cool down ..take out the bay leaf and grind rest it to paste.
3. Now in the same pan add butter and oil 
4. Now add green chili and ginger and garlic paste and fry for a min
5. Now add ground paste and Kashmiri red chili powder and salt and mix well
6. Close the lid and cook for 5-7 mins
7. Now add kauri methi and Garam Masala and 1/2 sup water and mix well
8. Now add paneer and cook for 10 mins on slow flame
9. Now add cream n mix well and switch off the flame and close the lid.
10. Check the salt and sourness ( if needed add lemon juice)