Make a cross cut at the bottom part of tomatoes. Add these to a pot of 1 cup water, add green cardamom, cinnamon, bay leaves, cashews, 2 green chillies, red chillies, 1 tbsp grated ginger and boil for 7 -8 mins till the tomatoes leave the skin.
Remove the skin of the tomatoes and blend the mix to a fine liquid then sieve through the strainer to remove any solid particles to obtain a smooth gravy.
In a kadhai heat butter and oil, lower the flame then add 2 slit green chillies, grated ginger and saute... then add Kashmiri red chilli powder and cook for 2 mins then add the tomato gravy and mix well...till the gravy is a little thick.
Cut cubes of paneer and add this to the gravy.... mix well then add kasuri and garam masala and cream.. Mix all well and close the lid and let it simmer for 5 mins...
While serving drizzle over some more cream and serve hot with jeera rice or naan.
