Heat oil in a pan or a kadai. Add onions and cashewnuts and sauté lightly.

Add tomatoes and cook for 10-12 minutes. Add red chilli powder, coriander powder, turmeric powder, salt and sauté all fir some more time.

Transfer this mixture into a mixer jar, cool and grind to a paste with a little water.

Now again put this mixture into the same kadai. Add butter, cover and cook on low heat for 10 minutes.

Add cream and mix well. Add paneer, dry kasoori methi powder, garam masala powder and mix well.

Put in a serving bowl, garnish with some cream and corriander leaves. I served with kalungi parantha.

Can be served with naan, phulkas or rotis too.