Uses a blender to make a thick sauce, using cashews and/or heavy cream

For gravy or sauce ▢ 1 tablespoon oil ▢ 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom, elaichi) ▢ 1 cup onions cubed, 3 medium ▢ 1½ to 2 cups tomatoes finely chopped (3 large) ▢ ¾ teaspoon salt (adjust to taste) ▢ ¾ teaspoon sugar (optional) ▢ 12 to 14 cashew nuts (or 12 almonds) ▢ ¾ to 1 teaspoon Kashmiri red chilli powder (or paprika)(adjust for best color) ▢ ¾ to 1 teaspoon garam masala powder (adjust to taste) ▢ 1 teaspoon coriander powder (daniya powder) (optional) ▢ 1 cup water (to blend)

Whole spices (skip if you don't have) ▢ 1 small bay leaf (tej patta) ▢ ½ inch cinnamon piece (dalchini) (optional) ▢ 2 green cardamom (elaichi) (optional) ▢ 3 cloves (laung) (optional)

For Paneer Butter Masala ▢ 1½ to 2 tablespoon Butter ▢ 1½ teaspoon ginger garlic paste (or ¾ inch ginger, 3 medium garlic cloves, refer notes) ▢ ½ cup water (adjust as required, to cook the gravy) ▢ 200 to 250 grams paneer (2 heaped cups diced) ▢ 1 teaspoon kasuri methi (dried fenugreek leaves) ▢ 3 tablespoon cream (heavy cream, whipping cream or cooking cream) ▢ 2 tablespoon coriander leaves (cilantro finely chopped) (for garnish)