Heat big kadai or wok on high heat.
Put washed and strained spinach in pan and saute for few minutes and later add cashew.
Once soft turn of the heat and let it cool down completely and then grind to make a smooth puree.
In a pan add oil and let it heat a bit.
Now add cumin seeds, ginger, garlic, chilli mix well and cook till ginger garlic turns pink in color.
Next add chopped onions, little salt and mix well.
Cook till onions are golden brown in color.
Once onion is brown add kasori methi and mix well.
Next add coriander powder, garam masala powder, red chilli powder, black pepper powder and mix well.
Next add spinach puree, water and mix well. Cover and cook for 4 minutes.
After 4 minutes mix again, add water cover and cook it again for 2 minutes.
Next add fresh cream, salt, sugar, nutmeg powder and mix well.
Next add paneer mix well cook for 1 more minute and then serve.