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.
BOIL - 15 MINUTES
add 1 cup water, cover and boil for 15 minutes
BLEND - SMOOTH PASTE
cool completely, and blend to smooth paste adding water as required. keep aside.
BUTTER - 1 TBSP
in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
SAUTE - LOW FLAME
add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
ONION MASALA PASTE
now add prepared onion paste and stir well.
cook on medium flame, until the raw flavour disappears and oil separates from sides.
CURD - HALF CUP
keeping the flame on low add ½ cup curd and stir continuously.
cook until the oil separates from the sides.
MILK - 1 CUP
further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
SALT - 3/4 TSP
also, add ¾ tsp salt, 2 chilli and mix well.
PANEER - 20 CUBES
now add 20 cube paneer, 1 tsp kewra water and mix well.
SIMMER - 5 MINUTES
cover and simmer for 5 minutes or until the flavour absorb completely.
KASURI METHI - 1 TSP
now add 1 tsp kasuri methi and mix well.
READY TO EAT
finally, just before serving nawabi paneer, top with a tsp of saffron milk.