First, take oil in a bowl, add salt, Kashmiri Mirch powder, Kasuri methi, haldi powder. Chopped paneer In cubes and add it to the masala and mix properly.

Cover the marinated paneer and keep it aside. Now make a paste of cashews and melon seed. While grinding add ice cubes and grind.

In a pan heat oil, add marinated paneer, and fry for few seconds. Take it out. Now in the same pan add grated ginger, black cardamom, and whole red chili. Sauté it till ginger is cooked. Add few drops of water, to stop cooking. The flame should be slow.

Now in a separate bowl, take curd, whisk it. Add coriander powder, Kashmiri red chili powder, and haldi. Next, add a prepared paste recipe of cashews and melon seeds.

Add this curd mixture to the pan and stir continuously. Once it is cooked properly, add water and let it boil. Then add paneer to it. Check the consistency of the gravy, if it’s too watery, add roasted besan to it and cook it, till you get the desired consistency of the gravy.

Take it out in a serving bowl, Serve it with paratha or rice.