Heat oil and ghee in a large nonstick pan, gently add the paneer pieces and fry till they are slightly brown on all sides. Don’t overcook the paneer at this stage, overcooking will result in very chewy paneer. Remove the paneer using a slotted spoon onto a plate and set aside.
In the same pan, add all the whole spices and once they get aromatic, add the onions, green chilies and ginger-garlic paste. Cook on medium flame until the onions turn lightly browned.
Add turmeric, ground cumin, coriander, tandoori masala and salt. Cook for 1 minute.
Next add the tomato puree, mix well; cover and cook for 7~10 minutes.
Stir in the almond paste and cream. Mix well and add the fried paneer. Cover and simmer for 6~8 minutes. The makhani layer is ready to be layered.