Cut paneer into cubes.Smear 1/4 th tsp salt and set aside.
To make homemade garam masala, dry roast 1 tbsp cumin seeds, 3-4 bay leaves,7-8 cardamom,2 inch stick cinnamon,4-5 dry red chillies,8-10 black peppercorns.

Grind to a powder and preserve in an airtight container.
Heat 2 tbsp oil in a pan or wok.Sprinkle cumin seeds and whole garam masalas.
When they sizzle,add chopped onion and fry till translucent.Add chopped tomatoes and pinch of salt and saute till mushy.
Add cashewnuts and saute.

Also add sesame and melon seeds.Fry few minutes and set aside to cool.Grind to a paste with curd and 1 tsp thick malai.

Heat 1 tsp butter,1 tbsp oil and 1 tsp ghee in a pan.Add Kashmiri Red Chilli Powder and saute.
Add tomato puree,ginger garlic paste,salt to taste and saute till there is no raw smell of ginger and garlic.Add kasoori methi,coriander and turmeric powder.

Then add the pureed paste,garam masala,rest of butter,salt and sugar to taste.Add 1 cup water,simmer and cook for 20 minutes till oil floats on top.Sprinkle a teaspoon of kasoori methi and toss.

Add paneer cubes. Or meshed paneer.
Mix and simmer for 2 more minutes.

Garnish with chopped coriander and top with some more cream or malai and serve hot with lachha paratha,tandoori roti,naan or jeera/cumin rice.