Boil some water in a pan and switch off the flame

Add de-seeded Tomatoes in hot water

Add watermelon seeds & Cashew too in hot water. Leave these soaking in hot water for 15 mins

After blanching for 15 mins, remove the ingredients from the water and take them in a blender

Blend the ingredients to a smooth paste

Heat a pan and add Butter. Butter and Masala Paste ratio has to be 100:275gms. If the Masala Paste is about 275gms, add 100gms of Butter. You can add more if you need.

After the Butter melts, add a Bay Leaf to the pan. The flame should be on low

Add medium sized chopped onion and saute on low flame till it turns light brown in color

Add 1 tsp ginger garlic paste and saute for 2-3 mins

Now add the Masala Paste and mix well

The texture of the masala should now be silky and creamy

Add 1/2 tsp Turmeric Powder, 1.5 tsp Chilli Powder (or based on your taste), 1/2 tsp Garam Masala and mix well

This masala should be sauteed till you see oil floating from it

After the Butter oozes out of the masala, you can add Whey (if you made homemade Paneer, store the Whey for these recipes) or else add the blanched water as per your curry consistency

Add 2 tsp Roasted Cumin Powder. This gives good flavor to the curry

Add Salt as per taste

Give this curry a good boil - till you see the oil releasing from the curry

Now it is time to add Homemade Paneer and give it a mix.

Add little crushed Kasuri Methi (dried fenugreek leaves) and mix well

Cover and cook for 2 mins for Paneer to cook and blend with the curry

Your Paneer Butter Masala is ready to be served

Garnish with Coriander leaves and cream . Serve it hot