Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   Heat 1 tablespoon of oil in a pan. Once hot, add 3 cloves, 3 green cardamoms, 1 black cardamom, and a 1/2 inch cinnamon stick. Sauté for a few seconds until fragrant.

2. 2.Add Ginger, Garlic, and Green Chili Pastes

   Add 1 tablespoon of garlic paste, 1/2 tablespoon of ginger paste, and 3/4 tablespoon of green chili paste to the pan. Stir well and cook until the raw smell disappears, ensuring the mixture doesn't brown.

3. 3.Incorporate Boiled Onion Paste

   Add 1/2 cup of boiled onion paste to the mixture. Stir continuously to combine and cook until the moisture evaporates and the paste thickens slightly.

4. 4.Add Cashew Nut Paste

   Stir in 2 tablespoons of cashew nut paste. Continue stirring to prevent it from sticking to the bottom of the pan. If it starts to stick, add a little water to loosen it.

5. 5.Simmer the Gravy

   Let the gravy simmer for 2-3 minutes, stirring occasionally. Add water if needed to maintain desired consistency.

6. 6.Add Yogurt and Season

   Stir in 1/2 cup of plain yogurt. Add salt to taste. Mix well to ensure the yogurt is fully incorporated and the flavors are balanced.

7. 7.Final Simmer

   Cover the pan and let the gravy simmer for at least 10 more minutes. This allows the flavors to meld and the gravy to thicken. Keep an eye on it to prevent sticking.

8. 8.Strain the Gravy

   Carefully pour the cooked gravy through a fine-mesh sieve into another clean pan. Use a spatula or spoon to press down on any solids in the sieve to extract all the smooth gravy.

9. 9.Add Fresh Cream and Adjust Seasoning

   Stir 2 tablespoons of fresh cream into the strained gravy. Taste and add more salt if necessary.

10. 10.Add Paneer and Serve

    Cut 200 gms of cottage cheese (paneer) into cubes or triangles. Gently add the paneer pieces to the simmering gravy. Cook for a short while, just until the paneer is heated through. Serve hot.