ONION - 1 CUBE

firstly, in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2  pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.

1

BOIL - 15 MINUTES

add 1 cup water, cover and boil for 15 minutes

2

BLEND - SMOOTH PASTE

cool completely, and blend to smooth paste adding water as required. keep aside.

3

BUTTER - 1 TBSP

in a large kadai, heat 1 tbsp butter and 2 tbsp oil.

4

SAUTE - LOW FLAME

add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.

5

ONION MASALA PASTE

now add prepared onion paste and stir well.

6

RAW FLAVOUR 

cook on medium flame, until the raw flavour disappears and oil separates from sides.

7

CURD - HALF CUP

keeping the flame on low add ½ cup curd and stir continuously.

8

OIL SEPERATEES

cook until the oil separates from the sides.

9

MILK - 1 CUP

further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.

10

SALT - 3/4 TSP

also, add ¾ tsp salt, 2 chilli and mix well.

11

PANEER - 20 CUBES

now add 20 cube paneer, 1 tsp kewra water and mix well.

12

SIMMER - 5 MINUTES

cover and simmer for 5 minutes or until the flavour absorb completely.

13

KASURI METHI - 1 TSP

now add 1 tsp kasuri methi and mix well.

14

READY TO EAT

finally, just before serving nawabi paneer, top with a tsp of saffron milk.

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