Soak Cashew in milk for 10 minutes. Heat a pan with oil and saute the chopped onion until it turns golden brown. Now grind these two with other ingredients, which is under "Grind."

Heat butter in a pan, add ginger garlic paste and satue for a few seconds; add ground paste, followed by tomato paste, all the powders, salt and 1.5 cup of water.

When gravy begins to boil, add paneer cubes (fresh or fried) and allow it to become thick. Serve by topping fresh cream or sprinkle chopped coriander leaves.