First, grate the paneer. Add cornstarch, chopped onion, green chili, cashew pieces, salt, and black pepper. Mash everything together well. Shape the mixture into small paneer balls.

Heat oil in a skillet. Fry the balls on medium heat until golden brown.

To make the curry, heat oil in a skillet. Sauté the grated onion until golden. Add the ginger-garlic paste and fry. Add the grated tomatoes and cook well.

Add all the dry spices and a little water. Sauté the masala until oil separates. Add the cashew pieces and fry a bit more.