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.

add 1 cup water, cover and boil for 15 minutes.

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

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

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

now add prepared onion paste and stir well.

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

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

cook until the oil separates from the sides.

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

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

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

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

now add 1 tsp kasuri methi and mix well.

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