Toast cashews and almonds until golden, then add in onions, and green chiles and cook until translucent. Remove from the pan, cool, then blend with water until smooth.
To the same pan, add the cumin, cinnamon, and cardamom. Toast then add in paneer and garlic ginger paste. Cook until browned on both sides.
Stir in the turmeric and garam masala, then add the yogurt and simmer until combined. Add in the saffron and cream, then simmer until hot before serving over rice with roti.