Soak the almonds in hot water for an hour and remove the skin.
In a pan, heat the oil and add the cardamom, cloves, cumin and fennel seeds. Then add in onion and saute till its transparent.
Add ginger-garlic paste and cook till the raw smell goes off.
Then add the tomato and salt, saute till its mushy and cooked well. Allow it to cool down completely.
Grind the masala with soaked almonds to smooth paste.
Heat the ghee and oil in a thick bottom pan, add in cubed paneer and fry till light golden brown. Remove and keep aside.
Transfer the masala paste in same pan and give a stir. Add the spice powders and salt, cook for a few minutes.
Add the heavy cream, almond milk and kasoori methi. Allow to cook for 2-3 minutes. Adjust the consistency by adding more milk or water.
Drop in the fried paneer and coriander leaves and give a quick mix. Cook for a couple more minutes. Taste for salt and add any, if required.
Garnish with some chopped coriander and serve with hot roti or naan.