A royal Mughlai dish with paneer in a white gravy made of cashews, cream, and yogurt.
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Boil the chopped onions and soaked cashews in one cup of water for 10 minutes until soft, then drain and grind into a fine, smooth paste.
Heat ghee in a heavy-bottomed pan and add the whole spices (cardamom, cinnamon, cloves) until they become aromatic.
Add the ginger-garlic paste and sauté for a minute, then stir in the prepared onion-cashew paste and cook on low heat until the oil begins to separate.
Lower the flame and gradually whisk in the yogurt, stirring continuously to prevent curdling, and cook for another 3-4 minutes.
Add the red chili powder and salt, then pour in half a cup of warm water to adjust the gravy consistency to your liking.
Gently fold in the paneer cubes and simmer for 5 minutes on low heat so the cheese absorbs the flavors of the gravy.
Stir in the heavy cream, saffron milk, and crushed kasuri methi, then turn off the heat immediately.
Cover the pan and let it rest for 2 minutes before serving hot with naan or jeera rice.
