Firstly, chop tomatoes and onions and keep it aside. Boil water in a Kadai and add onion tomatoes and dry spices in it. Boil it for 6-7 minutes and let it cool down.

When it comes to room temperature transfer it into a blender and puree it till smooth.

Now, add butter in a pan, and once it's hot add the onion tomato gravy in it and cook it on a lower flame for 3-4 minutes stirring in between.

Meanwhile take a small pan and roast Kasuri methi till you can smell the aroma. Take it off from the flame and once it cools down, crush it into powder with your fingers.

Time to add all the spices in the gravy and let it cook for another 2-3 minutes till oil releases.

Now add paneer cubes in the gravy.

Add crushed Kasuri methi and give it a stir and let it cook for 3-4 minutes on a slow flame till all the spices and paneer cubes blend well in the gravy.

Switch off the flame and finally add fresh cream. Garnish with fresh coriander leaves, add a dollop of butter and serve it hot.