First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water in a medium saucepan.

Cook everything without a lid till the tomatoes and onions soften. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool.

When the ingredients are warm or cool, add everything including the stock (the water in which the ingredients were cooked) in a good blender or grinder. Grind to a smooth and fine paste.

Remember there should be no small pieces of cashews or spices. Everything should be ground very well till fine and smooth.

Heat butter in the same pan or another pan. Make sure the pan is dry when you add the butter. Add tejpatta (Indian bay leaf) and sauté for a few seconds.

Add the ground makhani paste. Stir well to mix with the butter

Add kashmiri red chili powder which gives a good color and is less spicy. You can also use deghi mirch or sweet paprika

Stir well and saute the masala on a medium heat.

Keep stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to sautéed really well. This takes time but patience is the key.

Sauteing the masala paste takes about 20 to 22 mins on a medium to medium-high heat. Check the step by step photos (picture number 9) for the consistency of how the masala paste should be before you proceed to the next step.

Add slit green chilies, salt and water. Again stir very well to make an even curry mixture. Cook for 4 to 5 minutes.

Then add sugar and again stir. If you want to add honey instead of sugar then kindly check the notes section below.

Add the paneer cubes. Mix gently and switch off the heat.

Lastly add the light cream, crushed kasuri methi (dry fenugreek leaves) and garam masala powder.

Mix very well and switch off the heat. Check the taste of gravy and add more salt or sugar as needed.

Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and cilantro leaves, hot or warm with naan or roti.