Cut 250 grams of paneer into small cubes and set aside.
Soak 1/4 cup of cashews in warm water for 15-20 minutes, then blend them into a smooth paste.
Heat 2 tablespoons of ghee in a pan and add 1 teaspoon of cumin seeds. Once they start to crackle, add 1 finely chopped onion and sauté until golden brown.
Add 1 tablespoon of ginger-garlic paste and sauté for 2 minutes. Then, add 2 cups of tomato puree, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook for 5-7 minutes on medium heat.
Add the cashew paste to the pan and mix well. Cook for another 5 minutes, stirring occasionally.
Add 1 cup of water to adjust the consistency of the gravy and bring it to a boil. Lower the heat and let it simmer for 10 minutes.
Add the paneer cubes to the gravy and cook for 5 minutes on low heat.
Finally, add 1/4 cup of fresh cream and 1/2 teaspoon of garam masala. Mix well and cook for another 2 minutes.
Garnish with chopped coriander leaves and serve hot with naan or rice.