Cut paneer into cubes.Make a paste of 7-8 cashewnuts and 1 tbsp charmagaz (melon seeds), green chillies with curd and milk.Chop and boil tomatoes and make a puree.Dry roast 1tbsp fennel,1/2 tsp methi and 1tsp cumin seeds.Grind to a fine powder and set aside.Heat oil in a nonstick pan and fry paneer golden brown.Soak them in hot water to keep them soft.
Meanwhile half crush whole garam masalas and add to oil.Add ginger and ground paste and fresh cream or malai.Fry and add tomato puree, kashmiri red chilli powder,fennel seed powder,salt to taste and fry till oil separates.Add paneer,kasoori methi,shahi paneer masala and milk and cook till the gravy is thick.Add 1 tbsp ghee and toss.Garnish with chopped coriander and green and red chillies.Serve hot with any Indian flat bread or pulao.
