Add the puree, cover and let cook on medium flame till most of the mositure evaporates, about 10 minutes.
Whisk the yogurt till it is smooth amd creamy. Add salt, red chili powder and yogurt to the pan. Stir frquently and let it cook till it leaves oil on the sides. Now add 2 cups water, paneer cubes and boil another five minutes.
Lastly add the fresh whipping cream (unsweetened) or whisked malai and simmer for a few minutes.
Garnish with finely chopped coriander and grated fresh paneer.