Wash tomatoes, green chilly and ginger. Cut tomatoes, green chilies coarsely, peel ginger and cut coarsely. Place all these ingredients in a mixture jar. Grind and make a fine paste.
Add 1 tsp butter in a pan and place it on flame for heating. When butter melts add cumin powder, coriander powder, turmeric powder and sauté for a while. Also add tomato-green chilly-ginger paste, red chilly powder and dry fenugreek leaves.
Sauté the masala until butter starts separating from it. Add cream, garam masala, green coriander and salt in the masala as well. Now add ½ cup water in gravy and cook until it boils all over again.
When gravy starts boiling add paneer chunks into it. Cover the pan and cook sabzi for 3-4 minutes on low flame. After 3-4 minutes, add rest of the butter in the sabzi.
Lip smacking and appetizing paneer butter masala is ready. Take out the sabzi in a serving bowl. Serve with chapatti, parantha, naan or rice.