After soaking, drain the water. Add the cashews and pumpkin seeds to a blender with 3 to 4 tablespoons fresh water. Blend into a smooth and creamy paste. Keep this white sauce aside.

Heat oil in a pan over medium heat. Add the cumin seeds and let them crackle for a few seconds.

Add the mashed ginger and mashed garlic. Cook for 30 to 40 seconds, or until the raw smell goes away. Do not burn the ginger and garlic.

Add the prepared white sauce to the pan. Mix well and cook for 2 to 3 minutes on low to medium heat. Stir often so the sauce does not stick to the pan.

Add salt and mix again.

Add the tomato puree and cook for 3 to 4 minutes, until the sauce looks smooth and well combined.

Add 1/4 cup water, or as needed, to adjust the consistency of the sauce. Mix well and let it simmer for 2 minutes.

Add the paneer cubes and gently mix them into the sauce. Cook for 3 to 4 minutes on low heat so the paneer absorbs the flavor.

In a small pan, dry roast the kasuri methi for a few seconds until aromatic. Crush it lightly between your palms and add it to the paneer curry.

Add the dried raisins and mix gently. Cook for 1 more minute, then turn off the heat.

Serve hot with roti, naan, paratha, jeera rice, or steamed rice.