1. Heat oil in a frying pan.
2. Fry the onions until transparent.
3. Stir and add ginger and garlic.
4. Fry till they turn light brown in colour.
5. Keep stirring while you fry the masala.
6. Add turmeric, pepper and chilli.
7. Stir for a min. or two.
8. Keep stirring while you add the cahew, poppy paste and stir-fry until the oil begins to separate.
9. Pour 1 1/2 o 2 cups water.
10. Cover and simmer for 10-15 mins.

Note:
Add the vegetables/paneer now.
Cook uncovered on low heat until the vegetables are cooked and the gravy thickens.
Garnish with cream and coriander leaves just before serving.