Soak cashewnuts in hot water for 10 minutes. Rub turmeric powder on the paneer and keep aside.
Heat a tablespoon of ghee and add onions. Sprinkle some salt and let it cook by covering it with a lid, let it be brown. The whole process will take 15 minutes, stir them every 5 minutes.
Once the onions are brown, make it into a paste- add soaked cashewnuts, ginger, garlic, green chillies with half cup of water. Make a smooth paste.
Heat the remaining ghee in a pan, add cardamom, bayleaf and cinnamon. Sauté for a minute and add the paste. Cook for 3 minutes, add coriander powder, chilli powder, garam masala powder, and salt and sauté for 2 minutes.
Add paneer to the pan and 1/2 cup of water, cover the pan and let it cook for 5 minutes. Stir it well and adjust consistency.
Add fresh cream after it’s cooked. Leave the curry for 5 minutes covered after the cooking is done
Mix coconut flour with psyllium husk. Add salt. Make a soft dough with hot water