Heat 1 tbsp butter and 1 tbsp oil in a pan.
Once the butter is hot, add cloves, black cardamom and green cardamom.
Fry for a few seconds.
Add onion and saute for 2-3 minutes.
Add chopped tomato, ginger, garlic and green chilli and cook for 2-3 minutes.
Now add cashew nuts and cook for another minute.
Remove the pan from heat and let the mixture cool.
Grind the onion tomato mixture in a grinder to make a smooth paste.
Heat the remaining 3 tbsp butter in the same pan.
Add the ground masala in the pan.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, tomato puree, tomato ketchup and salt.
Now add 1/2 cup of water and cook for 2-3 minutes until oil starts to separate on the sides.
Add paneer cubes and cook for 3-4 minutes.
Add more water if required.
Now add garam masala powder, fresh cream, honey and kasuri methi.
Cook for another minute.
Garnish with fresh cream.
Serve hot with Naan or Laccha Paratha.