Add 1 tablespoon of butter in the Instant Pot & press Saute. Add tomatoes (fresh & diced), ginger, green cardamom, cloves, javitri, and cashews.
Close the lid and with the vent in the sealing position, pressure cook for 5 minutes. NPR (no pressure release) for 5 minutes and Quick Release, that is, move the vent at venting position.
When the valve goes down & is safe, open the lid. Grind everything together using an immersion blender/mixer grinder.
Press Saute and add butter in the pot, then add Kashmiri Red Chili Powder & Garam Masala Powder.
Add ½- 1 cup water and let it simmer for 3-5 minutes or until you get desired consistency.
Lastly, add cream/ cashew cream, salt, honey, kasuri methi, and paneer to it.
Before serving, sprinkle some fennel seeds powder over the dish. Enjoy with Rice or any Indian bread.