Combine oil and butter in a pan. Add all the khada masalas and cashew. Sauté for a few seconds on low heat. Add onions and sauté till they are translucent and soft. Add the curry leaves and mint leaves. Sauté for a few seconds till they leave Aroma.

Add sesame seeds and dessicated coconut. saute for 2 minutes. Add spinach and coriendar leaves. Sauté till they get soft/cooked. Turn off the stove and let the mixture cool. Grind it with some water as required. Keep aside.

Heat some oil in the same pan. Add the veggies and salt. Sauté them till they are 90% cooked. You may need to add a tbsp of water and cover the lid for fast cooking. Transfer the veggies to a plate. Take oil in the same pan. Sauté ginger garlic paste for a few seconds. Add the powder spices and tbsp of water. sauté till oil oozes.

Once the powder spices are cooked, add grated tomato and sauté again till oil oozes. Add green paste and some water as required. Sauté again till oil oozes.

Add fresh cream. Combine well and add the veggies. Grate paneer and combine. Adjust consistency and the spices. Add whole green chillies, cover, and cook for about 8 minutes, or until oil oozes and you get the desired consistency. AND it's ready! Transfer it to a serving bowl and gelarnish with grated paneer or fresh cream. Enjoy with nan/paratha and rice!