1
: simmer the onions with the soaked cashews and almonds, the cardamom, cloves, cinnamon and bay leaf until soft; lift out the bay leaf, cool, then blend pale and smooth.
2
Warm the cream and stir in the soaked saffron; set aside.
3
Heat ghee; add ginger-garlic and green chili briefly.
4
Add the pale onion-nut paste; cook until the moisture goes — but don't let it brown (keep it pale).
5
Off the heat, stir in the whisked yogurt fast so it doesn't split; return to a gentle simmer with a little water.
6
Add cardamom powder, the saffron cream, sugar, salt, and the paneer. Warm through gently.
7
Add a few drops of rose/kewra water if using; garnish with coriander.