Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.

After 5 minutes switch off the flame and keep it aside.
Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Add red chilli powder, coriander powder, green chilli, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.

Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
Stir well and cook until gravy starts leaving oil from corners.
Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.

Cook for 5 minutes on low flame. Garnish with fresh coriander leaves, cream, and roasted cumin powder. Serve hot with plain parathas.