First in a pan heat about 1cup of water, roughly chopped tomatoes, green chilli, ginger, garlic, cashew nuts, poppy seeds, onion, bay leaf, both cardamoms, cinnamon, black pepper corns, cloves, Kashmiri red chilli powder salt and a small cube of butter.cover the lid and cook for 15-20 mins on medium heat.

Switch off the heat and let the mixture cool completely. remove whole spices - bay leaf, black cardamom and cinnamon stick etc. add the mixture to the blender jar and blend to make fine puree.

Now heat butter in a pan, add crushed ginger and green chilli, stir, now add paneer cubes and saute on low flame for a min or till light golden. Now add Kashmiri red chilli powder,stir lightly, quickly add blended puree and stir gently.

Cook for few mins or until oil comes to the surface, add crushed Kasuri methi cover it and switch off the heat.