Heat oil in a pan. Add 1/2 teaspoon cumin seeds, then add dried red chilies, cardamom, and onions. Sauté until the onions turn translucent. Add tomatoes, cashews, and a little salt. Cook until the tomatoes soften. Turn off the heat.

Let the mixture cool, then transfer to a blender and blend into a smooth paste.

In the same pan, heat the butter (add 1/2 teaspoon oil to prevent the butter from burning). Add asafoetida and red chili powder, then add the tomato-onion paste. Rinse the blender jar with 1/2 cup water (about 120 ml) and add it to the pan. Cook on low heat for 5 minutes.

Stir in the heavy cream. Add salt, garam masala, seasoning mix (if using), and dried fenugreek leaves. Mix well. Grate 2 tablespoons of paneer and add to the gravy. After 2 minutes, cut the remaining paneer into cubes and add to the gravy. Cook for another 2-3 minutes, then turn off the heat.

Makhani Paneer is ready. Garnish with cilantro and cream before serving.

Tip: Adjust the consistency of the gravy to your liking by adding more or less water. The seasoning mix is optional and can be skipped if you prefer.