Knead gram flour, 1 tbsp ghee, salt, and water into dough.
Crumble paneer and finely chop cashews for filling.
Flatten dough discs, stuff with paneer-cashew mixture, seal into round balls, and boil in water for 12 minutes.
Whisk yogurt with red chili powder, turmeric, and salt.
Heat ghee in a pan, cook yogurt gravy on low heat until oil separates, then simmer dumplings in gravy for 8 minutes.