Boil some water in a pan. Cut the Paneer or Cottage Cheese into 1 inch cubes. Immerse the paneer in the hot water and keep aside. This will keep the paneer soft and get rid of the excess oiliness of store bought paneer.

For the gravy, we have to make 2 set of pastes before hand. Using a little water, firstly make a fine paste of Coriander Leaves, Ginger, Garlic and Green Chilli and keep aside. 

The second paste will require us to grind the Tomatoes, Cashew Nuts and Watermelon Seeds into a smooth paste with little water if required.

In a pan, heat the ghee and add the whole Cumin Seeds or Jeera and Bay leaf. Let it splutter. Add the finely chopped onion and saute till it  becomes translucent.

Now add in the coriander paste to the onions and fry well. Add in salt and Kashmiri red chilli powder and mix well.

Add in the tomato- cashew nut paste to the the masala and cook for few minutes until the gravy leaves the sides of the pan. 

Add the milk and some water if required to adjust the consistency of the gravy and let it simmer for 2-3 minutes.

Once the gravy is simmering, add the paneer cubes and peas and mix well. Cover and cook for 5 minutes on low-medium flame.

Dry roast the kasuri methi leaves for a minutes and crush them lightly. Sprinkle it on the Dhaniya Paneer Korma and serve it pipping hot with Roti or Naan alike.