Fry paneer cubes in butter or refined oil till golden brown.

Add little salt in chopped fenugreek leaves and leave it for 15 minutes.

After 15 minutes squeeze all water from leaves and keep aside.

Heat oil in a pan on medium flame.

Add cardamom, cinnamon stick and chopped onion.

Fry until onion become light pink.

Add chopped garlic, chopped ginger, green chilli, almonds and cashew nuts.

Fry for 2 minutes.

Turn off the flame and let the mixture cool for few minutes.

Add little water or milk and grind it in mixer.

Heat oil in pan and put cumin seeds.

Add fenugreek leaves and cook for a minute.

Remove fenugreek leaves from oil.

Put more oil in pan.

Add grounded masala mixture in it.

Stir continuously the paste until oil starts to separate.

Add fried paneer cubes in masala and cook for a minute.

Add fried fenugreek leaves and cook for 2-3 minutes.

Mix all well and let the mixture cook until gravy turns thick.

Add little salt to adjust the taste.

Add fresh cream.

Mix well and cook for a minute.

Switch off the flame and transfer the curry in serving bowl.

Serve hot with naan or paratha.