Marinate paneer with curd, one and half teaspoon of ginger garlic paste, half teaspoon chilli powder, two pinch of garam masala, one pinch turmeric powder, one teaspoon Idhayam sesame oil and kasoori methi.
Grind tomato and cashew nuts to a fine paste.
Heat a broad pan with butter, add the marinated paneer pieces. Fry until the masala turns till golden brown.
Add onion, capsicum and fry well.
Heat another pan with Idhayam Sesame Oil.
Temper cinnamon, cardamom, bay leaf,ginger garlic paste and fry.
Add the tomato cashew nut paste, chilli powder, garam masala, salt and fry for a minute.
Boil 200 ml of water, add the paneer masala,, kasoori methi and fresh cream.
When the gravy thickens garnish with coriander leaves and serve hot.