Step 1: Heat some vegetable oil and when hot, drop the paneer cubes and fry until golden brown. Drain the paneer cubes in a bowl of warm water (this makes the residual oil come out of the paneer and makes them soft). Keep aside.
Step 2: In a skillet, fry 1 roughly chopped onion until golden brown and then add in and sauté the dry red chillies for a few seconds.
Step 3: Blend the onions and red chillies with 10-12 cashews & 1/2 tsp nigella seeds (kalonji) with a little water to a smooth uniform paste.
Step 4: In the same skillet from before, heat a little more ghee/oil and add in the cumin seeds (jeera). Once it begins to splutter add the ginger-garlic paste and 1 finely chopped onion. Fry until the onions turn translucent.
Step 5: Add in the chopped fenugreek leaves and fry until they are cooked (takes 2-3 minutes). Now add in the onion-cashew paste, red chilli powder (if desired), coriander powder, kitchen king masala, turmeric and simmer on low flame for a few minutes.
Step 6: Drain the water from the fried paneer cubes. Add the tomato puree, fried paneer cubes, salt & sugar to the curry. Add quarter to a half cup of water. Mix well and bring to a boil. Check the seasoning.
Step 7: Once the curry thickens to the desired consistency, switch off the heat, add in the kasoori methi, mix well and garnish the curry with fresh cream.
Serve hot with naan/rotis/parathas or steamed basmathi rice.