1\. Heat oil/butter in a saucepan and fry the chopped onions golden brown. Drain and set aside

2\. Grind the sauteed onions with the tomatoes and cashew nuts into a smooth puree.

3 In the remaining oil on low heat, add the ginger garlic paste and saute until the raw smell has gone(less than a minute). Then add the pureed mixture and cook on a low flame until the oil floats on top adding splashes of water when ever the gravy starts to dry up.

4\. Now add the chili powder, crumpled kasoori methi, coriander powder, sugar, salt and 1/4 cup of water and cook until the the gravy thickens. Now add the garam masala, paneer cubes and cream (optional) and simmer for 5 min.

5\. Remove from heat. Pour melted butter on top. Serve hot with Indian breads or Basumati rice