Put jeera + dhania + red chilly powder + garam masala in a bowl, pour some water, mix well to make a thick paste.
Heat oil in wok put chopped onions to fry. When oinions are light browns add ginger-garlic paste and fry for two minutes.
Add masala paste and fry till oil leaves the side. Add muttar and cashew nut paste, fry for a minutes. Now add tomato puree and fry for 3-4 minutes. Add 1 cup water and salt. Cook it for 5 minutes with lid closed.
Add paneer and fresh cream, mix well and cook for another 2-3 minutes.
Garnish with Chopped coriander leaves and ginger juliennes.