Firstly, soak Kaju tukda/broken cashew in milk for 15-20 minutes. When becomes soft, blend them to make a paste and keep aside
Take a pan and add water. Keep for boiling
Give a few cuts on the skin of tomatoes and drop them into the boiling water
Switch off the flame and cover the pan with a lid
After 5 minutes take the tomatoes out of the water and keep this water aside for the gravy.
When tomatoes are cooled, peel them and blend into a fine puree.
Next, heat oil and then butter in a pan. Add ginger, garlic green chilly paste. Roast it and add tomato puree. Let the puree boil at low flame and add cashew paste. Give a nice stir
The gravy will start to thicken. Add the leftover water which was kept after blanching tomatoes
* Add water to your need if gravy. If you like a thick gravy add little water
Time to add paneer cubes and mix well so that each cube is coated nicely
Finally, add kasuri methi to lift up the flavours
Add fresh cream at the last moment and mix it. Switch off the flame and serve this classic dish with lachha paranta or tandoori naan