Heat Oil + Unsalted Butter in a Pan, add Bayleaf & Cumin Seeds. Once Cumin Seeds splutter add chopped onions. Saute until they begin to change color to light brown. I often add a pinch of salt along with onions so they let out water and speeds up the process.
Add Ginger Garlic and saute until raw smell is eliminated.
Add Tomato Puree, spice powders and saute until the mixture begins to leave oil.
Meanwhile, grind the soaked cashewnuts and set them aside.
Once onion tomato mixture has begun to form a lump, add the cashew puree and saute for 2 minutes. Add 1/2 -3/4 Cup of water to the mixture.
Stir in Paneer Cubes, cream, crushed Kasturi methi and a sprinkle of garam masala.
Cook for another a minute and turn off the flame.
Adjust the spices, by adding more if required and check for salt too.
Serve Hot Paneer Peshawari along with Roti's / Nan Breads.