1. heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
2.add ginger-garlic paste and saute till the raw aroma disappears.
3.add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
4.add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
5.add water and stir. simmer on a low flame.
6.add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
7.add the paneer cubes and cook them for 2 to 3 minutes till they become soft.
8.don't cook for a long time as the paneer will become dense.
9.lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
10.garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati
