For making paneer pasanda gravy:
in a frying pan or kadai take 4-5 roughly chopped tomatoes, 10 to 12 cashews, halved or roughly chopped, 1/2 inch cinnamon, 2 green cardamoms, 2 cloves and 1 cup water.
on a low to medium flame, stir and simmer this mixture till the tomatoes soften

When the tomatoes soften, switch off the flame. some stock will be left in the pan and we will use it while grinding the tomatoes. let this mixture become warm or cool down completely before you
grind to a smooth paste. keep this paste aside.
assembling, stuffing and frying paneer sandwiches.

In a bowl add 2tbsp crumbled or grated paneer 1 tbsp raisins, chopped, 6 to 8 cashews, finely chopped or 2 tbsp finely chopped cashews, 1 or 2 green chilies, chopped.

Cover it with it's top slice gently. don't press. one paneer sandwich is ready.
make all paneer sandwiches stuffed with the filling this way.Grill it

1tbsp chopped coriander leaves and 1/2 tbsp chopped mint leaves
now add 1/4 tsp red chilli powder, 1/2 tsp cumin powder and 1/4 tsp salt or add as required.
mix everything and keep aside.
slice the paneer in triangles. now slice each triangle into two halves gently.
slice all triangles this way.
now place some of the stuffing on the paneer triangle.

Stir very well and saute for 3 to 4 minutes.
add 1/4 tsp turmeric powder, 1/2 tsp coriander powder and 1/2 tsp kashmiri red chilli powder or deghi mirch.

Then add salt as required.
add 1/4 to 1/2 tsp sugar as required.
stir and then add 1/4 tsp garam masala, 1 tsp kasuri methi, crushed and 2 tbsp cream.
stir till the cream is mixed evenly with the rest of the paneer pasanda gravy.

Making paneer pasanda gravy:
in the same pan, in which we cooked the tomatoes, add oil. add 1 tej patta and 1/2 tsp shahjeera.
now add the tomato-cashew-spice paste. stir and saute for 3 to 4 minutes on a low to medium flame.

Stir very well.
then add 1 cup water.
stir again very well.
simmer paneer pasanda gravy on a low flame.
simmer or saute the paneer pasanda gravy till you see some oil specks on the top. the gravy will also thicken. about 4 to 5 minutes on a low to medium flame.