In a heavy-bottomed pan, take quartered tomatoes, roughly chopped onions, cashew, ginger, garlic, shahi garam masala, a dollop of butter, green chillies to taste, salt and enough water to cover the ingredients.
Now bring this to a boil, cover and let the ingredients cook and soften on medium heat. Once done, cool that down and grind into a paste.
Use a sieve to strain this in another bowl, using a little extra water if needed.
Cut the paneer into one-inch cubes.
In a frying pan, melt butter and lightly fry paneer cubes.
Then pour the gravy into this. Adjust seasoning and add crushed and dried Kasauri methi leaves.
Simmer for a few minutes and then drizzle fresh cream. Take the pan off the heat.
Serve this with tandoori roti, naan or lachcha paratha.