Heat up butter in a pan and allow it to melt.
Add ginger, cinnamon stick, green chilli and gently stir fry on slow heat for a minutes.
Add sliced onion and saute them in butter till they become translucent
Now add tomatoes and cook everything together till soft and pulpy.
Allow the mixture to cool a little bit and blend it to a creamy paste.
Now in the same pan heat up .5 tablespoon butter and add the pureed makhani gravy paste in the pan.
Add black pepper powder, coriander powder, red chilli powder and mix well
Allow it to simmer for 2-3 minutes and add 2 tablespoon of tomato puree in this.
FInally add small quantity of milk at a time and use up all the milk
Let this gravy bubble for few minutes and add paneer cubes in this.
Cook paneer in this butter masala gravy for 3 minutes serve it hot garnished with coriander leaves.