Marinate paneer cubes with coriander powder, cumin powder, garam masala powder, and salt for 30 minutes.
Blend two cups of chopped tomatoes with 1 tablespoon of butter to make a smooth puree.
Cook the tomato puree in a pan over medium heat until it thickens.
Add cream to the cooked tomato puree and stir well.
Add the marinated paneer cubes to the sauce and cook for 5-7 minutes or until the paneer is fully coated.
Garnish with chopped nuts and fresh cilantro. Serve hot with naan or rice.
Enjoy your creamy and delicious Paneer Afghani.