Cut the paneer into pieces. Add turmeric powder and salt.

Deep fry those paneer pieces and keep aside.

In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.

Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts, poppy seeds (if using) and onions. Once the onions turn translucent, add the tomatoes and green chillies. Mix well.

Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste

In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chilli powder, cumin powder, coriandar powder, chat masala, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.

Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Add fried paneer pieces to the gravy and mix gently.

In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.