Heat the pan with 2 tablespoon ghee, add 1 teaspoon cumin seeds and then add 2 chopped onion and saute for 2-3 minutes.
Add 5 red chilies, 1 inch chopped ginger, and 5-6 garlic cloves, 15 cashews and stir.
When the onion looks translucent and soft, add 4 chopped tomatoes, stir them, cover and let it cook for 10 to 15 minutes on a low flame.
When the tomatoes & cashew are cooked, switch off the flame and transfer this mixture in a grinder jar, add some water and make a smooth paste.
Heat the pan with 2 tablespoons of butter. Add all spices and saute until aromatic.
Add gravy paste and stir continuously. Cook the paste on medium flame until it turns thicker.
Add 1 cup water and stir very well and bring it to a boil. Now add paneer cubes and gently mix with gravy paste.
Add salt as per your taste. Cover and cook for 5 minutes on a low flame and then add ¼ cup cream and stir gently.
Add ½ teaspoon Kasuri methi, 2-3 tsp coriander leaves, ½ teaspoon sugar and 1 tbsp butter and stir.
Paneer Butter Masala or Paneer Makhani is ready to serve.