In a wok, add 2 tbsp oil and heat it.
Add cumin seeds/jeera and let them crackle.
Add the finely chopped onions into it and cook well until the onions turn slightly golden color.
Add the ginger garlic paste and saute for few minutes to get rid of raw smell.
Add the tomato puree into it, mix it well.
Cook the gravy until oil leaves the sides.
Add cashewnut paste into the garvy, mix well and cook on low flame until oil leaves the sides.
Add chopped green chillies, one and a half cup water, mix well and cook for 5-6 minutes.
Add cream into it, add the paneer tikka pieces, add the sauteed onion capsicum and tomato cubes.
Add salt as per taste, add garam masala powder, some crushed kasoori methi for garnishing.
Give a mix and cook until oil starts separating.
Paneer tikka masala is ready to be served.
Serve hot with naan or paratha or roti.