I like to prepare this recipe on special occasions, it almost always makes it on a few of my Diwali dinners. It is loved by kids and adults and friends who are afraid of spice but not flavor. I also like to use the other spices is in moderation in this recipe so the creaminess shines through. The fragrance of cardamom, cinnamon, cloves, and bay leaf being sautéed in ghee creates this auspicious perfume in the air that is so enticing that it makes your mouth water with anticipation. I enjoy making this curry as much as I enjoy eating it, making this curry is pure labor of love.

Total time – 45 minutes

Active time – 30 mins

Yields – 4 servings

INGREDIENTS

• 1 medium white onion diced
• 3-4 cloves garlic(chopped roughly)
• 1 inch ginger (chopped roughly)
• 12 -15 cashews
• 3 green cardamom
• 2 cups water 
• 2 tbsp ghee 
• 1 inch cinnamon stick
• 1 whole bay leaf
• 3 whole cloves
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1/8 tsp black pepper powder
• 1 tbsp kasuri methi* (optional)
• 1/8 tsp turmeric (optional)
• 3/4 tsp sugar
• salt to taste
• ¼ cup milk/water
• 1/4 cup plain yogurt (room temperature)
• 2 strands saffron (optional)
• 2 tsp rose water (optional)
• 250 grams paneer cubes
• 3 tablespoons heavy cream

INSTRUCTIONS

1. In a saucepan full of 2 cups of water add the diced onion, roughly chopped ginger and garlic, green cardamoms, and cashews. Let it boil on medium heat for 15 to 20 minutes.
2. At this point the cashews should feel soft and the onions would have boiled. Let it cool.
3. Transfer the ingredients along with the water into a blender. Blend to a smooth paste.
4. Meanwhile cut your paneer into bite size cubes.
5. Heat a heavy bottom pan on medium heat. Once hot, add ghee. To that add the cinnamon stick, bay leaf and cloves. Saute the spices for few seconds until aromatic.
6. Strain the prepared onion-cashew paste into the pan. Straining the paste ensures you get a silky curry. If you feel you need to use some extra water here please do so. Cook for 5 minutes, stirring frequently.
7. Add in the dry spices - coriander powder, garam masala, sugar, salt, and black pepper powder, kasuri methi and turmeric. Stir the spices and cook for 1 minute.
8. Remove the pan from heat and add ¼ cup milk/water to the mixture. Adding water ensures that the mixture does not stick to the bottom of the pan and it improves the consistency.
9. While the pan is removed from the heat also add in the room temperature yogurt, little at a time and whisk well.
10. Put the pan back on low heat and whisk continuously. Make sure that the yogurt does not split. Keep whisking for 1 minute
11. Let the curry simmer for 5 minutes until the gravy thickens.
12. Add the paneer cubes and simmer for a couple of minutes. Stir in the cream and crushed saffron strands, if using and turn the heat off.
13. Finish with rose water (if using) and transfer to a serving bowl.
14. Serve with Naan.