Take 2 tablespoon butter and allow it to melt in a pan.
Add ½ inch pc of ginger and cinnamon stick.
Now add quartered onion, green chilli and cook on slow heat for 2-3 minutes till onion become translucent.
Now add quartered tomatoes, add salt and cook for 5-6 minutes till tomatoes are softened.
Cool the mixture slightly and blend it to a smooth paste.
Add ½ tablespoon butter to the pan and return the pureed paste to the pan. Cook for 2-3 minutes and add kashmiri red chilli powder, ¼ teaspoon turmeric powder and add 2 tablespoon of tomato puree and 3-4 tablespoon water in the pan.
Mix well and add crushed kasuri methi and remove from heat. Store the paste in 2 separate containers, it is sufficient to make makhani gravy for 2 times (for upto3-4 people).
When you need to make makhani gravy, take out one portion from fridge and add milk/milk cream to make makhani gravy.