Preparation Time: 15 minutes
Blend the soaked cashew nuts and almonds into a smooth paste using a little water.
Heat ghee or oil in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili, and sauté for a minute.
Add tomato puree and cook until the oil separates from the mixture. Add the nut paste, red chili powder, turmeric powder, and salt. Cook for a few minutes. Add fresh cream and mix well. Cook for another 2-3 minutes.
Add the paneer cubes and gently mix them into the gravy. Add garam masala, cardamom powder, and saffron milk. Mix well. Cook on low heat for 5-7 minutes, allowing the paneer to absorb the flavors.
Add a few drops of kewra water (if using) and mix gently. Garnish with coriander leaves.
