Heat oil in a deep non-stick pan and saute ginger, garlic and tomato paste with spices for a minute till fragrant. Season with salt, and add in the tomato puree and cook for 4-5 minutes till it comes to a slight boil and starts to give out oil along the sides. Stir occasionally to prevent the bottom from burning.
Add in the cashew paste and beaten yogurt, stirring well to blend in. Cook covered on low heat for a few minutes stirring occasionally, and allow it to come to a boil.
Mix in paneer pieces and dried fenugreek leaves. Cover and cook for another2-3 minutes, adding extra water if required depending on the consistency you prefer.