Soak cashews in warm water for 10-15 minutes and keep aside
Add one tablespoon ghee to a pan, heat it.
Add onion cubes and sauté
When they are translucent add chopped ginger and garlic pods. Sauté a little till the raw smell goes away
Add cashews, green cardamom and lightly golden fry them.
Add chopped or pureed tomatoes and cook till mushy.
When they are done switch off the gas and transfer these to a plate and cool.
Blend this with very little milk to a smooth puree or paste.
Heat up the same pan with the rest of the ghee add dry spices, saute until they turn fragrant
Add kasoori methi and sauté
Add the onion cashew paste and salt. Fry for about 4-5 minutes
Add the paneer cubes and cook till the gravy boils.
One can adjust the consistency of gravy as required. Can add more milk if needed
Transfer paneer to a serving bowl and garnish with green coriander leaves
Serve with Parantha, poori or chapati
