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Heat a wok and add butter to it.
Once the butter is melted and bubbly, add the onion puree and stir until it becomes light pink in color.
Add the ginger garlic paste and stir for 2-3 minutes.
Add the spices (salt, red chili powder, coriander powder, cumin powder, garam masala, and turmeric powder) and stir well.
Add water and stir for another 2 minutes.
Add the tomato puree, cover and cook on low flame for 10-15 minutes.
Remove the lid and add the fenugreek leaves, stir for a minute.
Add the fresh cream and stir for 1-2 minutes.
Add the cashew puree and stir for 1-2 minutes.
Add a pinch of food color and some water as needed.
Add the paneer cubes and toss to coat them with the gravy.
Garnish with fresh coriander.