Chop the tomatoes and green chilli roughly. In a pan add the tomatoes, green chilli, Tej patta, badi ilachi and half cup water.cover.
Let it boil and then simmer on low heat for 7 minutes. Cool and grind. Seive this mixture.
Heat butter and oil in a kadai. Add jeera let it turn golden. Add ginger garlic paste. Mix.
After a minute add the group tomato paste. Cover and let it cook till almost dry. Stir 4-5 times in between.
Add kasuri methi. Mix. Add ketchup and mix. Cook till oil is released. Add all the dry masala. Mix.
Add the cashew powder, cook for a minute. (At this stage you can just switch off the gas and cool this gravy and store it in the fridge for up-to 2 days or in the freezer for a month.)
Now add one cup of water. Bring it to a boil.
Add the paneer cubes and mix gently. Bring it to a boil again. Remove from flame and cool.
Just before serving add the cream. Mix slowly and heat gently on very low heat. Check seasoning, also if the gravy is too thick add some milk or water and mix gently.
