Soak the cashew or almonds in the warm water for 10 minutes and peel the skin, dry on kitchen towel and keep it aside.

If you are using store bought paneer, then briefly soak them in salted hot water to make it soft and tasty. To do the above, heat 2 cups of water for couple of minutes and add a teaspoon of salt to the water and drop the paneer cubes for 2 minutes and drain the water and set it aside.

Heat 1 tbsp of oil and 2 tbsp of butter, add chopped tomatoes,and saute for a minute,now add chopped onions and almonds or cashews and cook until it turns soft and pulpy.

Remove from the fire, cool for sometimes and grind the tomatoes into fine paste and set it aside.

Now for the gravy heat the pan on medium heat, melt 3 tbsp butter.

Add ginger garlic paste, green chilles julienne, saute it till the raw smell goes. (Note : take care not burn the spices)

Add the kashmiri red chilli and mix well, now strain the tomato paste and pour the tomato paste /tomato puree and mix well; cook for 10-15 minutes.

Now add salt and gram masala, bring to a boil and then lower the heat and cook for 5-8 minutes till the juice from the tomatoes evaporates.

Meanwhile dry roast the kasuri methi for a minute and remove from the fire and keep it aside.

Add paneer cubes mix well and add fresh cream, crush the kasuri methi in between your palms and add it to the gravy and mix well and cook for 2 more minutes and remove from the heat.

Garnish with chopped coriander leaves.