Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside.
Heat 1 tbsp. butter in a pan and saute the paneer cubes till light brown. Drain and keep aside.
Add remaining butter & temper with cumin seeds, cinnamon, cardamoms
and cloves. Saute for a few seconds.
Add all the dry spices and stir fry for a few seconds more.
Add the ground paste and cook, covered for 4-5 minutes on a low flame.
Add the cream and give it a stir.
Then add 1/2 cup water and salt and bring it to a boil.
Now add the fried paneer and kasuri methi.
Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the flame and add the coriander leaves.
Serve as a side dish with any form of rice or Indian bread.
