Heat a pan and put 1½ tbsp butter and let it melt.

On a medium flame, add 3 laung and 4-5 sticks of dalchini into the pan and mix well.

Add roughly chopped ginger and tomatoes and mix it well. Cook it for 1-2 minutes till that time tomatoes become soft.

Now turn off the flame and blend the tomatoes mixture into a fine paste.

Strain the paste into a bowl using a strainer. Take the help of a spoon for straining. This will give a smooth texture to the gravy.

Put the cashews in the blending jar, which we have already soaked in water for half an hour. Add a little water to it and blend it into a smooth paste.

Take the same pan, put the rest of the butter (1½ tbsp) into it and let it melt.

Now put the Kashmiri red chilli powder into the butter and mix it well. It gives a nice colour to the dish.

On low flame, add the tomato paste to the pan and gently mix it.

Cover it with a lid, turn the gas flame to high and boil the gravy.

After the gravy comes to a boil, remove the lid, and cook it without covering it on a medium flame for about 1-2 minutes to make it a little thick.

Now add 1 tsp coriander powder and mix it well on a high-medium flame.

Add the cashew paste to the gravy and mix well.

Also, add little water to the blending jar so the remains of cashew paste are also utilized and put that in the pan.

After mixing all of it, cover the pan with a lid for about 1 minute.

As soon as it comes to a boil, remove the lid and cook it on high-medium flame for 1-2 minutes.

Now add garam masala powder and salt as per taste to the gravy and let it boil till it thickened.

Add malai or cream. Along with this add roasted Kasuri methi (roast it on a tawa) to the gravy by crushing it between your palms. Give the gravy a gentle mix.

Now add the paneer cubes to the gravy.  Cover the lid and let it cook for about a minute so that the paneer absorbs the flavours.

Turn off the flame and serve the dish to a serving bowl. Garnish it with coriander leaf.