Firstly, in a large Kadai heat oil and butter. Then add cloves, cardamom, and saute on low flame until it turns aromatic. now add onion, clove garlic, ginger. saute until onions shrink slightly.

Further add tomato, cashew, and saute for 2 minutes.
cover and boil for 10 minutes, or until tomato softens. cool completely and transfer to the blender and blend to smooth paste.

Pass the curry to the filter to get rid of seeds and skin. smooth and silky, the tomato-onion paste is ready. keep aside.

Firstly, in a large Kadai heat oil, butter, chili. saute until the spices turn aromatic now add onion and saute until onions turn and golden brown.

Keeping the flame on low, add turmeric, chili powder, coriander powder, cumin powder, garam masala, and salt. saute until the spices turn aromatic. make sure not to burn the spices. add in prepared onion tomato paste and mix well.

Cook until the oil separates from the masala paste. now add water and mix well adjusting the consistency. further, add in cream and mix well. also, add paneer and mix gently.

Simmer for 5 minutes, or until the paneer absorbs the flavor. add Kasuri methi and coriander. mix well. Serve it hot with roti or naan.