Blanch the tomatoes, onions and cashews in hot water for 2-3 minutes. peel and de seed the tomatoes. Transfer tomatoes and onions to mixer jar and make a very smooth puree.
Blend cashews into a smooth paste separately with 2 tablespoons milk
Heat 3 tablespoons butter in a thick pan. Add tej patta and saute well. Add cardamom pods and saute. Add crushed ginger garlic and saute till raw smell leaves.
Add the tomato puree and mix well. Let cook for 2-3 minutes
Add chili powder, turmeric powder and salt. Mix well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium flame.
In the mean time toast the cubed paneer with some ghee
Once the tomato puree is well cooked, add 1 cup water and sugar. Mix well and cook for 10 more minutes till the gravy thickens. Add cream and stir well
Add the paneer cubes and toss gently. Simmer for 2-3 minutes
Add crushed kasuri methi, ginger julienne if using and mix well. Serve paneer butter masala with naan, kulcha