Instructions

• 1 Soak cashews (and almonds, if using) in hot water for 15 minutes. Drain and blend with a splash of milk to a smooth paste.
• 2 Heat ghee in a pan. Add bay leaf and crushed cardamoms; sauté 30 seconds. Add sliced onions and cook until soft and lightly golden.
• 3 Stir in ginger-garlic paste; sauté 1 minute. Add chopped tomatoes, turmeric, chilli powder, coriander powder, and salt. Cook until tomatoes break down and the fat begins to separate.
• 4 Cool slightly, remove bay leaf, then blend this masala to a silky puree. Return puree to the pan.
• 5 Add the nut paste and milk. Simmer on low 3–4 minutes, stirring often so it doesn’t catch. Add saffron milk (if using) and kasuri methi.
• 6 Gently add paneer cubes. Pour in cream and a splash of water to reach a medium-thick gravy. Simmer 3–5 minutes; do not overcook the paneer.
• 7 Finish with garam masala. Taste and adjust salt and sweetness (a pinch of sugar is traditional). Rest 5 minutes, then serve garnished with slivered nuts and a drizzle of cream.
• 8 Serving: Pair with butter naan, tandoori roti, or jeera rice. For richer flavor, replace half the milk with additional cream.