Place a pan with oil. Heat it. Splutter cumin seeds. Add grated ginger, fresh green chillies, tomato and cashewnuts. Cook till tomato is mushy. Switch the flame off and let it cool.

Next take it in a blender jar, add cardamom, water and blend very smooth. If required strain.
Masala paste is ready..
Keep aside.

Next place a pan/ kadhai with oil. Put the prepared masala paste. Add namak and turmeric powder.

Mix and cook in medium heat. As it starts thickening, add sugar and black pepper powder. Mix.
Cook till you reach the preferred consistency.

While the gravy is cooking, take paneer. Cut into pieces of size as per your choice.
Put the paneer pieces into the gravy.
Let it be on slow flame for 2-4 minutes, so that the gravy flavours are well absorbed by the paneer pieces.
Switch the flame off. Let the curry settle.
Garnish with coriander leaves and serve hot...
It's delicious and mouthwatering...

Do try!!
Serve during the vrat times or anytime...soft paneer in creamy gravy...