Add water and let this simmer again. Add cashew powder and mix well. Lower the heat and add heavy cream and honey, mix again. Sprinkle a teaspoon of chilly powder and let this simmer till the oil layer can be seen on top, about 20 minutes. Initially, the gravy will be yellow, but after a while, once the oil starts separating, the curry turns to a red. Adjust the honey as per taste. 2-3 minutes before you turn off the heat, add the cooked paneer. Transfer into a serving dish and garnish with finely chopped coriander/cilantro leaves.