Soak cashews and paneer in hot milk.

Grind the mixture until smooth.

Add mozzarella cheese and grind again until creamy.

Heat butter in a pan until melted.

Sauté garlic until it begins to change color.

Add onions and sauté until translucent.

Add mushrooms and red chili flakes; sauté well.

Pour in the ground mixture, milk, salt, and pepper. Bring to a boil.

Add coriander leaves and Italian seasoning.

Bring to a rolling boil, then turn off the heat. The gravy will thicken over time, so avoid overcooking.