Prep - Soak the cashews and if using frozen paneer thaw it in a warm water bath.

1.Heat oil in a wok, add a tablespoon of butter allow it to melt and add whole spices - cardamom, cinnamon sticks, bay leaves, whole red chillies. Cook on medium heat until aromatic.
2.Add the onions and saute on medium heat until translucent, followed by ginger garlic paste and coriander powder and garam masala. Mix until aromatic.
3. Next add the soaked cashews and tomatoes and allow the tomatoes to soften.
4.Add salt to taste and water, cover and cook for another 10 minutes.
5.Once the onions and tomatoes are cooked. Remove the bay leaves and cinnamon sticks from the wok.
6.First scoop out the solid mixture into the blender jar, leaving the juices behind. Blend until smooth and keep the mixture aside.
7.In the same wok, heat partial oil and butter again.
8.On medium heat, temper with cumin seeds, slit green chillies and ginger juliennes. Stir until aromatic.
9.Sieve the mixture. You will have a smooth puree straining out.
10.Add Kashmiri Red Chili Powder (for color) and turmeric. Cook on medium heat until the oil starts separating.
11.Ensure your sauce is smooth and silky.
12.Next add the paneer cubes (thawed if using frozen paneer), followed by hand crushed dry kasuri methi and a drizzle of honey.
13.Finish is off with cream and enjoy