Heat butter in a thick pan. Add the whole spices and fry for a minute
Next add the minced ginger garlic, slit green chilies and saute. Next add tomato puree and mix well.
Simmer for 5-6 minutes or till the tomato puree reduces a bit.
Once reduced, add spice powders and salt.
Simmer till the tomatoes are well cooked and releases fat from the sides.
Add 1.5 cups water, cover and simmer for 12 minutes so that the gravy thickens
Add the cashew paste reserving a bit for garnish. Mix well and simmer for 2 minutes. Add paneer cubes and mix. Simmer for a minute.