Add the ghee to a large kadai pan; add the whole spices and cook for several minutes to release fragrance.
Add the chopped onion and cook a few minutes until tender and translucent.
Add the ginger and garlic; quickly mix into the onions and whole spices.
Add the tomatoes and cashews, cover and cook over low heat until the tomatoes are soft and mushy, about 5 -8 minutes. Keep an eye on it, stirring frequently and adding a little bit of water as needed.
Add the powder spices, sugar and ketchup; a little bit of water if needed. Cover, and continue to cook over low heat another 5 - 10 minutes. Stir frequently, add water as necessary to keep from burning.
Remove tomato, onion and spice mixture from the heat. Remove the whole spices. Allow mixture to cool a bit, then blend to a smooth paste, and set aside.
In the now empty kadai pan, add the butter and paneer chunks; stir and cook a few minutes.
Add the smooth, blended tomato paste to the heated paneer. Mix well; then add the cream, and mix to heat; a few minutes.
Remove from heat; mix in the Kasuri methi and fresh chopped coriander, serve.