Let the roasted spices cool, then add the Kashmiri red chili powder, curry leaves, and cashew powder. Grind everything into a fine powder.

Heat oil in a large skillet. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until they turn pink. Add the chopped ginger and garlic, and sauté for 1 minute. Add the chopped tomatoes and cook until the tomatoes soften.

Add the Kashmiri red chili powder and mix well.

Transfer this mixture to a plate and let it cool. Blend it into a smooth paste, then return it to the skillet and cook for 1 minute. Add the prepared Kolhapuri masala and mix well.

Add the paneer paste (made with paneer and a little sugar) and mix. Cook for 1 minute.

Add the dried fenugreek leaves (kasuri methi) and mix.

Gradually add water and cook the gravy until it thickens. Mix in the cream and cover. Cook for 5 minutes.

Add 2 tablespoons each of finely chopped onions and tomatoes. Mix, cover, and cook on low heat for 5-6 minutes. Add the paneer pieces and mix.

Add 2 whole tomatoes (scored with a cross on top) and cook until the tomatoes soften. Add the chopped cilantro, mix, and turn off the heat.