Grind cashew nuts and almonds in the small jar of a mixer grinder until smooth powder. Transfer it to a small bowl and mix with 2 tablespoons water to make a dry-fruit paste.

Cut paneer into 1.5-inch long and 0.5-inch thick strips.Heat 2 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer triangles or strips until it's edges turn light brown. Drain and transfer to a plate.

Heat remaining oil in the same pan over medium flame. Add finely chopped onion and sauté until it turns light brown. Add grated ginger and crushed garlic, saute it.

Add red chilli powder, turmeric powder, coriander powder, and salt; stir and saute it

Add dry-fruit paste and saute for a minute.Add 1/2 cup water and bring mixture to a boil.

When mixture starts boiling, reduce flame to low and add paneer, garam masala powder and dried fenugreek leaves.

Mix and cook for it. Add 1/4 cup fresh cream over it.Mix cream with curry and cook for a minute or little less.

Turn off the flame and transfer prepared malai paneer to a serving bowl. Garnish with fresh coriander leaves and serve hot.