firstly, in a large kadai take some oil and saute finely chopped onions.
then add tomato puree and cashew paste.
furthermore add chilli powder, turmeric, garam masala and salt.
also add ¼ cup of water and mix well.
cover and simmer for 10 minutes.
now add roasted panner and leftover curd mixture.
furthermore, adjust the consistency by adding water.
get the gravy to boil.
finally, add crushed methi leaves and coriander leaves.