Soak cashews for 10 to 15 mins in hot water.Blend together tomatoes and cashews to a smooth puree. Filter if the puree is coarse.

Heat a pan with butter. Then saute cloves, cinnamon, cardamoms and green chilli.Saute ginger garlic paste for the raw smell to go away. This takes just 2 to 3 mins.

Transfer the puree to the pan. Cover partially and cook until the puree thickens.Add chilli powder, turmeric and salt. Saute until the mix leaves the sides of the pan.

Next add garam masala and saute for 1 to 2 mins.Pour 1 cup water and sugar. Adjust as needed to make a gravy.Cook until the gravy thickens.Put in the paneer in the gravy. Stir gently. Cook covered for 2 to 3 mins.

Pour the cream and allow to bubble.Serve paneer makhanwala with roti or parantha.