Puree the Tomatoes to a smooth consistency and set it aside.
Heat butter in a deep bottom pan, add bayleaf & mace. Saute for a minute until they begin to get fragrant.
Add Ginger Garlic Paste, tomato concentrate and saute for a minute. Now, add the smooth Tomato puree , chilli powder, garam masala and stir well. Remember to use a splatter screen or a lid to cover the tomato puree as they splutter a lot.
Allow the Tomato puree to cook and reduce for at least 12- 15 minutes, checking every now and then. At a stage when you see the butter releasing from the sides, add water and stir again.
Add Cardamom Powder & salt as needed and stir again. Allow the Paneer Makhani gravy to simmer in low flame and cook until the right consistency is achieved. This step will approximately take 6 -8 Minutes.
Add Paneer, Cream, Kasturi Methi and stir well. Turn off the flame, add honey, stir again and portion them into the serving bowl. Serve hot with Nan & Onion Salad.
Depending on the variety of the tomatoes, tanginess can vary. Add more cream & honey if needed.Use Cashew cream or grind some soaked cashewnut in water and add the paste instead of cream.