Roast the kasoori methi in a pan till it changes colour.
Immediately transfer to a plate. Crush with your fingers to a powder. Keep aside.
Heat oil/ghee in a pan and add the black and green cardamoms.
When they start to splutter, add the chopped onions and saute till they turn translucent.
Add the chopped ginger and chillies and saute for a while.
Add the tomatoes and mix well.
Cover and cook till tomatoes turn soft.
Switch off the heat.
When cool, grind the tomato-onion mixture to a fine paste.
Grind the cashew nuts to a fine paste, adding water as required. Keep aside.
Heat a pan and add a teaspoon of oil/ghee and add the chilli powder and stir for a few seconds.
Add the ground tomato-onion mixture followed by cashew paste and stir well for a couple of minutes.
Add the tomato sauce, salt and cream and mix well.
Put in the paneer cubes and boil for 2 minutes.
Add the crushed kasoori methi and mix well.
If you want a thinner consistency, you may add milk or water as required. Bring to a boil.
Switch off the heat and transfer to a serving platter.