First of all soak the cashew and dried chillies in a large cup of warm water
Also marinate the paneer in salt water (cover with salty water) to add in flavour. You don't have to do this though, you can just add it in as is.
Soften the onions in the oil on a medium low heat.
Add in the garlic and ginger.
Add in the fresh tomatoes, stirring. Cook for 10 minutes
Transfer everything to a blender, including the cashews, the chillies and the soaking water and whizz it up until smooth. This is your gravy.
In the same pan, melt the ghee, adding the tomato puree and the spices.
Pour back in the gravy.
Add the drained paneer chunks. Stir then add the cream and fenugreek.
Then serve hot with the coriander leaves on top, with rice or roti