10 -12Nos Cashewnut soaked in 1/4 Cup hot wateratleast for 15 minutes
Fine blend the Soaked Cashewnut and set it aside.
Heat butter in a non stick pan , Add bay leaves and saute for a minute. Make a fine paste grinding together tomatoes, ginger,garlic. Add them to the pan and cook until the tomatoes begin to reduce.
Add double concentrate tomato puree and tomato sauce to the mixture and cook for a minute. Add all the powders - turmeric,cumin, coriander ,garam masala and salt .Cook until butter/ghee separates from the masala's.
Add a rounded Tsp of honey along with milk, cashewnut puree, cream and about 1/4 cup of water and allow it to boil. Make sure to cover the gravy with a lid as the tomatoes puree tend to splutter out. Add in Peas along with paneer and the required salt and cook for another 10 minutes.
Garnish with ,kasturi methi(remember to fry the methi for few sec on the tava and then crush them between ur palm) & coriander leaves and serve Mutter Paneer Butter Masala hot with nan or phulkas.
If you are using frozen peas, you could add it to the gravy along with paneer. But in case you are using fresh peas, remember to cook it in advance.