Cut paneer into little cubes (about ¾-inch each). Feel free to cut any size you like – long rectangles, or triangles.

Start by marinating paneer cubes. In a bowl, whisk the yogurt with a few spices. Always use hung curd (the thick kind) for marination.

Whisk until all the ingredients are well combined.

Add the paneer cubes to this marinade and toss it gentky to coat.

Cover and place the paneer in the refrigerator and marinate for at least 20 minutes.

After the resting time is over, cook the paneer in a skillet until brown.

Transfer it to a plate and set it aside.

Heat oil in a tawa/flat skillet. Add onions and cook for 3-4 minutes until slightly golden.

Stir in raw cashews and cook for another 2-3 minutes.

Remove from heat and allow it to cool comfortably. Transfer the onion-cashew mix to a blender and blend until smooth. Set it aside.

Heat ghee to the tawa.

Add cumin seeds, green cardamom, and cloves.

As the whole spices start to crackle, stir in the ginger-garlic paste. Cook for 1-2 minutes, stirring occasionally.

Stir in the chopped onions and green chilies.

Cover and cook for 2-3 minutes or until the onions are translucent.

Add tomato puree to the onions and mix to combine. Stir in all the spices.

Cover and cook for another 3-4 minutes.

Stir in the onion-cashew paste, the one that we had prepared earlier. Mix it well into the cooking sauce.

Stir in the cream and mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan.

Stir in cooked paneer pieces into this thick and creamy simmering sauce. Add kasoori methi.

Mix (gently) until the paneer is coated well into this thick sauce. Cook for another 2-3 minutes until paneer soaks up all the richness from the curry.

Garnish with chopped green scallions and cilantro leaves. Serve hot.