Creamy curry with paneer
Heat a kadai with 1 tbsps. Ghee. Add green cardamom, cashews, almonds, and fry till they turn slightly golden.
Add onions, green chili and fry till translucent. I forgot to add green chili. Take these to a wide plate and cool.
Transfer them to a jar with very little water.
Make a smooth paste.
Heat the same pan or kadai with rest of the ghee or oil. Fry cinnamon & cloves for a min. Do not skip the spices since we do not use much of garam masala powder in this recipe.
Add the ground onion paste, red chili powder, turmeric, salt and garam masala. Fry for 3 to 4 minutes.
Beat the curd to smooth with a fork. Lower the flame and add it to the pan.
Cook until it leaves the sides of the pan.
Add ½ to ¾ cup water,add saffron strands. stir and begin to cook till curry thickens.
Add cubed paneer and cook for 3 minutes. If you have already sauteed the paneer in ghee, then switch off the stove immediately after adding paneer to gravy. Sprinkle kewra water & cream if using.
Transfer immediately to a serving bowl else paneer can turn rubbery if left in the hot pan for longer. Shahi paneer is ready. Garnish with cream.