Heat a cup of water and boil the melon seeds (magaz)cashew nuts in it for 5-6 mins. Turn the gas off and drain the water n let the boiled cashew nuts & magaz cool.
Meanwhile cut the paneer into big square pieces and keep aside.
Take the boiled cashew nuts and magaz in a grinder & grind into a fine paste by adding little water.
Empty this magaz paste in a bowl, add ginger garlic paste and cream.
Now add black salt, white pepper powder, cardamom powder and salt as needed n blend all together nicely till it becomes a smooth and even batter.
The batter should not b too thin and running. It should be thick and perfect for marination.
Now take the paneer pieces one by one and dip in the batter and place them on a separate tray/plate. The paneer should be properly coated with the batter.
Following the same method dip all the paneer pieces and arrange them all in a tray to marinade.
Refrigerate the paneer for 30-40 mins.
After 40 mins of marination take out the paneer and grill the pieces in a microwave or a non stick tawa from both the sides. ( i chose to grill on a tawa, You can even line up the paneer with a tooth pic assembling them with capsicum , tomato and onion pieces)
Place the paneer tikkas on a serving platter and serve hot with your favorite dip and salad.