In a large bowl, combine, cream, lemon juice, salt, fenugreek leaves, paprika and cayenne.
In a medium saucepan, heat oil over medium heat and saute garlic until golden brown. Stir in turmeric and cook for 1 minute.
Stir in the cream mixture and cook on medium-low heat for about 5 minutes or until the sauce is thickened to the consistency of gravy. (Do not over-boil as the lemon juice may separate the cream.) Set aside.
Make-ahead: Cover and refrigerate for up to 2 days. Reheat over low heat before using.
Pre-heat oven to 350°F (180°C).
Spread 4 naans on large baking sheet. Cut mushrooms into long strips and spread on the naan. Sprinkle with garam masala and salt to taste.
Cook naans in over for 2-3 minutes until the mushrooms shrink a bit.
Remove from oven and spread curry sauce on the mushrooms, evenly and generously.
Sprinkle grated paneer on top and return to the oven for 3-4 minutes or until paneer is light golden on top. Note: Paneer is not meant to melt, so watch until they turn a light golden brown on top.)
Sprinkle with chopped cilantro to serve and Namaste...