Add cumin seeds, green cardamom, and cloves.
As the whole spices start to crackle, stir in the ginger-garlic paste. Cook for 1-2 minutes, stirring occasionally.
Add green chilies to the ginger-garlic paste.
Stir in the chopped onions and mix.
Cover and cook for 2-3 minutes or until the onions are translucent.
Add tomato puree to the onions and mix to combine. Stir in all the spices. Feel free to use store-bought tomato puree to save some time.
Cover and cook for another 3-4 minutes. By this time, your kitchen will be filled with an inviting aroma.
Stir in the onion-cashew paste, the one that we had prepared earlier. Mix to combine.
Stir in the cream and kasoori methi. Mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan.
Time to drop in the marinated paneer cubes into this thick and creamy simmering sauce.
Mix (gently) until paneer is smeared into this thick sauce. Cook for another 2-3 minutes until paneer soaks up all the richness from the curry.
Garnish with chopped green scallions and cilantro leaves. Serve hot.
This dish goes perfectly well with warm rotis and naan. But I personally relish it with tandooritandoori roti and plain rice.