It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference for example between paneer butter masala and matar paneer is that matar paneer has peas in it.
(The gravy I'm taking about - frying cumin seeds, onions, ginger garlic paste, tomato, adding ground cumin, ground coriander, chilly powder, blending with cahshew paste and then adding cream and kasuri methi)
Am I correct in assuming this?
In addition - It seems to me that the same thing could be said about aloo gobi, channa masala, baingan bharta, and many other dishes - Basically the same frying of onions, ginger garlic paste and tomatoes, but with a different ingredient added at the end (for example eggplant for baingtan bharta).
If the recipes are actually the same, then it would mean a lot of the Indian dishes have a similar taste... I'm interested in the dishes as they are cooked in authentic Indian restaurants.