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In a large deep pan or kadhai, heat some oil and add cumin seeds along with ginger-garlic paste, sautéing them together.
Once fragrant, add the chopped onions and cashew nuts, stirring until the onions turn golden brown.
Next, incorporate the chopped tomatoes and green chili, continuing to stir until the tomatoes soften.
Remove the pan from heat and allow the mixture to cool for a few minutes before blending it into a smooth paste. Set this aside.
In the same pan, heat more oil and add cumin seeds, big cardamom, cloves, bay leaves, and a pinch of hing.
Sauté the ginger-garlic paste in this mixture.
Add the prepared onion paste and tomato puree, mixing well and stirring for about 2 minutes.
Stir in the red chili powder, turmeric powder, garam masala, coriander powder, and salt, mixing thoroughly and cooking for a few more minutes.
Pour in ¼ cup of water (or more if desired) and bring the mixture to a boil, stirring continuously.
Add the milk cream and mix well.
Introduce the paneer cubes and crushed kasuri methi, stirring to combine, and cook for an additional 3-4 minutes.
Garnish with chopped coriander leaves and serve with rice, roti, or naan.