A rich, royal version featuring a cashew-based white gravy and aromatic saffron.
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Blend the soaked cashews into an ultra-fine, silky paste using a high-speed blender, adding a tablespoon of milk if necessary to ensure no grit remains.
Heat ghee in a heavy-bottomed copper handi and temper with whole cardamom, cinnamon, and cloves until they release their essential oils.
Add the white onion paste and sauté on low heat for 10-12 minutes; it must remain translucent and white without browning to preserve the royal aesthetic.
Stir in the ginger-garlic paste and slit green chilies, cooking until the raw aroma dissipates, then slowly incorporate the cashew paste while whisking constantly.
Add the green peas and white pepper powder, then gently pour in 1 cup of warm water to achieve a velvety coating consistency.
Fold in the sautéed paneer cubes and simmer on low heat for 5 minutes, allowing the paneer to absorb the flavors without breaking.
Drizzle the saffron-infused milk and heavy cream over the gravy, stirring in a figure-eight motion to create a marbled, luxurious finish.
Finish by crushing the Kasuri Methi between your palms over the dish and cover with a tight lid for 2 minutes of 'Dum' before serving.
