Shahi Paneer Curry

Boil onions, cashews, almonds, ginger, garlic and almonds in 1.5 cups water for 8-10 minutes

Strain the water and keep stock aside. Grind the mixture to smooth paste

Heat ghee in a pan. Add all masala (whole spices) and saute for 2-3 minutes

Add ground paste and saute until mixture starts leaving sides of the pan

Add spice powders and mix well

Add stock, whisked curd, salt and little sugar. Mix well

Stir and cook for 8-10 minutes over low medium heat

Add Cardamom powder and crushed saffron. Mix well

Add paneer and whisked cream. Mix well

Cook for 2-3 minutes. Add kewra essence and mix well

Garnish with chopped coriander leaves. Serve hot with chapati, roti or naan