Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida.
Add onion and saut until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesnt get burnt.
Its time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and cook until and green pepper. Cook for 5-6 minutes or until methi is cooked.
Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes.
Garnish with cilantro and serve hot with paratha.
