Heat 1 tablespoon of oil in a pan. Sauté 2 green cardamoms, 1 cup of chopped onion, 5 garlic cloves, and 1 piece of ginger, 1in / 2.5cm long, chopped, for 4-5 minutes.
Add 2 cups of chopped tomatoes, 1 teaspoon of salt, and 15 cashews. Cover and cook for 7-8 minutes, until the tomatoes are soft.
Stir in ¾ teaspoon of Kashmiri chili powder and ¾ teaspoon of garam masala. Cool, then blend with 1 cup of cold water to a smooth purée.
Melt 2 tablespoons of unsalted butter in the pan. Strain in the purée, add ½ cup of water, and simmer for 10-12 minutes, until thick.
Stir in ½ tablespoon of crushed kasuri methi (dried fenugreek leaves) and sugar to taste, adjust the salt, then stir in 3 tablespoons of heavy cream.
Add 250g of cubed paneer and warm over low heat for 2-3 minutes.
