Place a large skillet on the stove. Add 1 teaspoon butter. As soon as the butter melts, add the cashews. When the cashews turn light golden, add the onions, tomatoes, ginger, green chilies, and whole spices. Sauté for 2 minutes, then add 1 cup water. Cover and simmer on low heat for 20 minutes.

Turn off the heat and transfer the mixture to a bowl to cool. Before blending, remove the bay leaf, black cardamom, and green cardamom. Blend the mixture into a smooth paste. If you don't remove these spices, you'll need to strain the paste after blending.

Cut the paneer into your preferred shape. Place a skillet on the stove and add 2 teaspoons butter. Add the paneer and lightly sauté. Add the grated ginger and green chilies. Add the red chili powder and the blended gravy. If the gravy is too thick, add a little water. Add salt and sugar.

Lightly toast the dried fenugreek leaves on a pan, crush them between your hands, and add to the gravy. Cook for 5 minutes, then turn off the heat. Add the cream and mix well.