In a bowl, mix yogurt, red chili powder, turmeric powder, garam masala, dried fenugreek leaves, and coriander powder.

Add the paneer cubes to the marinade and gently coat them. Let it rest for 15-20 minutes.

Make a smooth paste by putting onion, tomato, garlic, and cashews into a mixer jar.

Heat oil and butter in a pan.

Add the whole spices (bay leaf, cinnamon stick, cloves, black cardamom) and sauté for a few seconds until aromatic.

Add cumin seeds and let them crackle.

Add the finely chopped onion and sauté until golden brown.

Add red chili powder and puree, and mix well.

Add some marinated paneer and kasuri methi and mix well. Remove half the gravy and set aside.

Layer the half-cooked rice over the gravy in the pot and sprinkle some garam masala over it.

Now add the gravy layer we set aside, then top it off with another layer of rice.

Sprinkle coriander leaves, cashew nuts, and saffron over the top layer.

Cover the pot and cook until the rice is done.

Serve the hot paneer pulao with raita or salad on the side.

Enjoy the flavorful and aromatic dish!