MW a cup of water for soaking the cashews.
Heat a non stick pan with butter, saute cubed paneer pieces till golden, remove.
In the same pan, add the oil, add onion puree, high keep stirring. When it turns brownish, add the ginger garlic cubes. Saute well.
Drain the cashews, chop fine and grind to a smooth paste long with tomatoes. Add this to the pan and keep stirring on high. Make sure it doesn't get burnt at the bottom.
Now add salt and turmeric powder. Normally when adding milk, its best to add salt in the end. However in this case I went ahead and added.
Simmer for 2 mins, add the spice powders and combine everything. Now add the milk and gently mix in.
Have the lid handy, if required cover for 2 mins. When it starts boiling add the cream and mix everything.
Finally add the crushed kasuri methi and 1/2 tsp butter.