Cut 250 gram paneer into small pieces.
Then cut 2 tomato.
Soak 1/2 cup cashew nuts in lukewarm water.
Soak 2 dried red chilli in water of another bowl.
Remove pomegranates grains from pomegranate.
Add all pomegranate grains in mixer to make juice. Set aside.
Now add 2 dried red chilli, 2 green chilli, chopped tomato and little water to make a fine paste.
Then add 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1/2 tablespoon cumin powder and 1 tablespoon Kashmiri red chilli powder to this paste. Make a red coloured mixture.
Now remove cashew nuts from lukewarm water. Take cashew nuts and 1 cup liquid milk in a mixer to make white coloured mixture.
Heat 1/4 bowl oil in a pan.
Add small pieces of paneer and toast paneer pieces, till they turn light brown on all the sides. Then keep them besides.
Now add red coloured mixture to same oil and saute for 10 minutes.
When oil starts to leave the sides then add white coloured mixture and saute again for 10 minutes.
Stirring continuously by a ladle.
When mixture becomes thick then add juice of pomegranate.
Now add salt as per taste and 1 tablespoon sugar.
Keep stirring very well.
Now add toasted paneer pieces.
Cook on low flame for 10 minutes.
Now switch off the gas and remove it from gas.
Take into a plate and garnish with grains of pomegranate.
Serve anaari paneer with tandoori rotis or phulkas.