Heat oil in a non stick kadai. Add onions and cashewnuts and sauté lightly. Add tomatoes and cook for 10-12 minutes or tomatoes are pulpy.
Step 2
Add red chilli powder, coriander powder, turmeric powder, salt and sauté.
Step 3
Transfer this mixture into a mixer jar, cool and grind to a paste with a little water. Transfer the mixture into the same kadai.
Step 4
Add butter, cover and cook on low heat for 10 minutes.
Step 5
Add cream and mix well. Add paneer, kasoori methi powder, garam masala powder, green cardamom powder and mix well.
Step 6
Transfer into a serving bowl, garnish with some cream and serve hot.