Grind cashews and walnuts to fine powder. Add milk and make a lump free paste. Keep aside.

Heat a pan, add butter. saute jeera, cardamom, cinnamon and bay leaf till they turn aromatic.

Add ginger and green chilli too and saute well.

Now add tomatoes and cook till oil releases from sides. One can make purée of tomatoes and add or alternatively make purée when tomatoes are done. But wait till it cools down. Remove bay leaf and cinnamon stick before churning tomatoes.

Once Tomatoes are done add turmeric, chilli powder, coriander powder, sugar and salt.
Stir on low flame for a minute or till spices get cooked well.

Now add the cashew milk paste and keep stirring. Let it boil and then add paneer cubes.
Cover and let paneer cook nicely in the gravy. Can add little water to adjust the consistency needed.

Remove the lid after 5-7 minutes add roasted kasoori methi and sprinkle garam masala. Gently mix.

Serve hot instant shahi paneer with tandoori parantha.