Place the raw cashews and melon seeds in a bowl with warm water. Let them soak for 20 minutes, then drain.

Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the paneer cubes and fry for 3 to 4 minutes, turning gently until light golden at the edges. Remove and set aside in a bowl of warm water to keep them soft.

In the same skillet, add another tablespoon of oil. Add the sliced onions and sauté over medium heat for 6 to 8 minutes until soft and translucent. Remove from heat and let cool slightly.

Transfer the sautéed onions, soaked cashews, and melon seeds to a blender. Blend with a few tablespoons of water until completely smooth.

Heat the remaining oil in the skillet over medium-low heat. Add the cardamom pods and cinnamon stick, letting them sizzle for 30 seconds. Add the ginger garlic paste and cook for 1 minute until the raw aroma fades.

Pour the blended onion and nut paste into the skillet. Cook for 5 to 6 minutes, stirring frequently so it thickens and turns pale golden.

Lower the heat. Gradually stir in the whisked yogurt, mixing continuously until incorporated. Pour in 1 cup of water and season with salt. Bring to a gentle simmer.

Drain the paneer cubes and add them to the simmering gravy along with the garam masala. Cook uncovered for 5 minutes until the paneer absorbs the flavors and the sauce reaches your preferred consistency.