Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashewnuts with 2 tablespoons water to make cashewnut paste. Blanch the tomatoes and blend them to prepare tomato puree.

Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and saute until onion paste turns into light brown for approx. 4-5 minutes.

Add green chilli and red chilli powder and sauté for 30-40 seconds. Add cashewnut paste.

Stir and cook for 2-minutes. Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes. Add coriander powder and garam masala powder and mix well.

Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes. Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.

Add fresh cream. mix properly and turn off the flame.

Transfer prepared curry to a serving bowl and garnish with grated paneer.