Chop paneer into cubes. You can saute the paneer in some ghee or butter if needed. I used plain paneer. Soak 10 cashews in ¼ cup hot water for 10 minutes.

Wash and roughly chop the tomatoes. Puree the tomato in a blender. grind the soaked cashews into smooth paste in the same jar. Heat 2 tablespoons butter or oil in a kadai. Once the oil is hot, add the whole spices. Saute for 2 minutes. Add minced ginger garlic and saute well till the raw smell goes off.

Add finely chopped onion and saute till the onion changes color slightly. Add the pureed tomato and cook well. Cook till the tomato puree thickens and leaves out oil. Add coriander power and chili powder. Mix well. Add ½ cup water and bring to a boil

Add cashew paste and mix well. Season with salt. Add ½ cup mor water and mix well. Simmer till gravy thickens and reaches required consistency. Add fresh cream and simmer for 4-5 minutes. DO not let boil. Add the paneer cubes and simmer for 2 more minutes. Add crushed kasuri methi and mix well.