Soak the cashews and blanched almonds in hot water for 15 minutes. Meanwhile, place your cubed paneer into a bowl of warm, lightly salted water and set aside to keep it tender.

Heat 2 tablespoons of ghee in a pan over medium heat. Sauté the sliced onions, garlic cloves, and ginger for about 5 minutes until soft and translucent. Do not let them brown.

Add the chopped tomatoes, soaked nuts, cinnamon stick, green cardamom, cloves, and 1/2 cup of water to the pan. Cover and simmer for 10 minutes until the tomatoes collapse completely.

Allow the mixture to cool slightly. Remove and discard the cinnamon stick. Transfer everything else to a high-powered blender and process until it becomes a completely smooth paste.

Pour the blended paste back into your pan through a fine-mesh strainer. Use a spatula to press all the liquid through, discarding any remaining tomato skins or seed fragments.

Set the pan over low heat. Stir in the Kashmiri red chili powder, turmeric, and salt. Simmer gently for 5 minutes until tiny droplets of ghee begin to glisten on the surface.

Reduce the heat to its lowest setting. Stir in the whisked yogurt and heavy cream. Drain the paneer cubes and gently slide them into the sauce, cooking for 3 minutes to warm them through.

Rub the Kasoori Methi between your palms to crush it and sprinkle it over the curry. Stir gently one final time and serve hot.