For gravy base puree:

• Oil 1 tsp
• Makkhan (butter) 1 tbsp
• Whole spices:
  1. Jeera (cumin seeds) 1 tsp
  2. Tej patta (bay leaf) 1 no.
  3. Sabut kaali mirch (black peppercorns) 2-3 nos.
  4. Dalchini (cinnamon) 1 inch
  5. Choti elaichi (green cardamom) 3-4 pods
  6. Badi elaichi (black cardamom) 1 no.
  7. Laung (cloves) 2 nos.
• ...
• Honey 1 tbsp
• Paneer 500-600 grams
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander as required (chopped)
• Fresh cream 4-5 tbsp Method:
• For making the puree gravy base, set a wok on medium heat, add oil, butter & the whole spices, stir once and add the onions, stir well and cook for 2-3 minutes.
• ...