In a Large pan on medium to high heat add Butter , Oil, Bay Leaf , Green Cardamom , Mace and Garlic. Keep stirring so the butter doesn't turn brown.

Cook till Garlic is starting to cook.

Now Add Tomatoes to it, Cook them till tomatoes are cooked and soft. You may also add a bit of salt to speed up the cooking of tomatoes.

Turn the flame off and let the mix cool a bit.

Now transfer this in a grander and make it in a fine paste and keep it aside.

Now in the same pan take some more Butter, Green Chillies, Ginger and cook till raw aroma of Ginger goes away.

Now in a fine mesh strainer, strain the Grinded paste. Take a spoon and move it in circular pattern in the strainer to push the paste through. There will be some tomato skin left in the strainer. You can discard it.

Now add Kashmiri Red Chilli Powder, Salt, Garam Masala to the the gravy and mix well.

Now add Cream, Honey and cook for 2 to 3 minutes. You can also add water at this step if the gravy is too thick.

In a Shallow Pan on medium flame and take Butter. Once the butter starts to melt add Paneer pieces one by one.

Fry on both sides. Don't over cook otherwise the Paneer might become hard.

Add the Paneer pieces to the gravy or Add the gravy to the Paneer.

Cook for two minutes.

Garnish with Kasoori Methi and Serve.