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Begin by preparing the spice mix. In a dry pan, lightly toast the coriander seeds, cumin seeds, black peppercorns, and fennel seeds until fragrant. Grind them into a fine powder and set aside.
In a large pan, heat some oil and add the chopped onions. Sauté them until they turn golden brown.
Stir in the ginger and garlic paste, cooking for a couple of minutes until the raw smell disappears.
Add the ground spice mix along with the cinnamon stick, and mix well to combine.
Pour in the tomato puree and cook until the oil starts to separate from the mixture.
Next, add the curd and cashew paste, stirring until everything is well incorporated.
Season with salt and turmeric to taste, and let the mixture simmer for a few minutes.
Finally, add the paneer cubes and gently mix to coat them in the sauce. Cook for a few more minutes until the paneer is heated through.
Garnish with finely chopped coriander stems and fresh coriander leaves before serving.