In a mixer jar, first grind the cashews, then add the grated coconut and enough water needed to make a smooth thick coconut-cashew paste.
Cut the Paneer into cubes and soak for 10 to 15 minutes in lukewarm water to maintain softness. (If using frozen Paneer)

Heat oil in a pan and add cardamom leaves, cloves, cardamom, cinnamon, and cumin seeds. Saute for one minute and then add ginger-garlic paste and saute again for 1-2 minutes.

Then add chopped onion and sauté till onion becomes golden brown. Then add chopped tomatoes, salt, turmeric and mix well. Cover and cook until tomatoes are soft.

Add red chili powder, coriander powder, garam masala, chopped coriander leaves, and sautē well for 3 minutes.

Add coconut-cashew paste and saute for 2-3 minutes. Add 1 and 1/4 cups of water. Taste the salt and spices, add if needed. Mix well. Cook over medium heat for about 10 minutes or until gravy thickens. If you want thin gravy, then add 1/2 cup water more.

Put the Paneer cubes in the boiling gravy. Mix very slowly.
Cover and simmer for 2 minutes, until the paneer absorbs the flavor. Turn off the gas.

Garnish with few crushed kasuri fenugreek leaves or chopped Coriander leaves.
Remove and put the paneer korma in a serving bowl from a hot pan.