To begin making the Paneer Makhani gravy, soak the cashews and magaz seeds in hot water for about an hour. Drain and grind to a smooth paste.

Heat sufficient water in a pan for blanching the tomatoes. At the smooth end of the tomatoes make a small cross sign with a knife. This helps easy peeling after blanching. 

When the water is hot swtich off the heat, add the tomatoes to it and immerse for approximately 4-5 minutes.

Next, extract the tomatoes from the hot water onto a plate. The peels at the end where the cross sign was made will start coming off. Peel the tomatoes and grind to a puree.

In the meantime, peel the onion and grind it to a smooth paste in a mixer grinder.

Heat a kadhai and add oil to it. Add the butter and as soon as it melts, add the whole spices. When they splutter add the onion paste and cook.

Saute till it changes colour. Next, add the ginger garlic paste and saute further for a few more minutes to do away with it's raw smell.

Add the tomato puree and mix. Saute and bring it to a boil.

Next, add the red chilli powders, coriander powder, cumin powder and the Punjabi garam masala and salt. Reduce the heat and cover and cook, stirring occasionally till the mixture thickens.

When the tomatoes are cooked and the mixture has thickened, add the cashew magaz paste and mix well.

Cover and cook the gravy for a while. Next, add sugar and some water to bring the gravy to a medium consistency.

Add the paneer pieces and mix well. On a medium hot griddle spread the kasuri methi for about a minute. Crush it with fingers and then add to the gravy.

Turn off the heat and add the cream and give it a good mix.

Serve this delicious Paneer Makhani with some khasta parathas and some jeera rice!