Cut paneer in square cubes and keep aside, slice onion, tomatoes and keep aside

In a kadai heat 1 tablespoon oil add cumin seeds, cardamom, black pepper, cloves, green chillies

Once the aroma comes add sliced onions and fry till they are nicely cooked now add chopped ginger and garlic and fry till raw smell goes

Add cashews and poppy seeds and fry now add chopped tomatoes and some salt.

Cover and cook till tomatoes are mushy switch off the flame.

Allow the mixture to cool down, now blend the mixture adding little water

Once it's blended nicely keep aside.

In a kadai add 1 tablespoon oil and butter, add kashmiri red chilli powder, lower the flame and add the blended mixture.

Mix nicely, allow it to cook for 3-4 minutes, now add all the dry masalas, and mix properly

Allow to cook for some more time till oil separates from sides add tomato sauce and sugar.

Add half the cream and mix nicely.

Now add water depending on the consistency you prefer, once it's slightly boil add paneer cubes, keep 2-3 cubes aside

Cover and cook for 5 minutes.

Once done crush and add kasuri methi, grate the remaining paneer pieces and mix, now add remaining cream and garnish with coriander leaves.

Serve it with butter naan, chapati or any bread of your choice.