PREPARATION

1. In a bowl, add 80 grams cashews, 200 milliliters water and soak for 2 - 3 hours.

2. Heat 30 milliliters ghee in a skillet, add 1 teaspoon cumin, 1 cinnamon stick, 5 black peppercorns, 4 pods cloves, 1 bay leaf, 3 pods green cardamom and stir for 1 - 2 minutes.

3. Then, add 200 grams onions and fry till translucent.

4. Add 1 tablespoon ginger paste, 1 tablespoon garlic paste and mix it well.

5. Now, add 400 grams tomato and saute until it turns soft and pulpy.

6. Cook for 5 - 7 minutes on medium heat.

7. Add 1 teaspoon salt and mix it well.

8. Cook for another 3 - 5 minutes on medium heat.

9. Remove it from heat and transfer this into a blender.

10. Blend it into a smooth puree.

11. Transfer this puree into a skillet and stir well.

12. Then, add the blended cashew paste and mix it well.

13. Now, add 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1/4 teaspoon saffron and mix it well.

14. Add 20 milliliters butter and mix it again.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 120 grams fresh cream and mix it well.

17. Now, add 400 grams paneer and mix it again.

18. Cook for 5 - 7 minutes on medium heat.

19. Remove it from heat.

20. Serve.