Methods/steps

1. Cut the paneer into small cubes.
2. Cut the onions into big pieces, add 3/4 teacup of water and boil.
3. When cooked, blend in a mixer along with the cashewnut pieces.
4. Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
5. Add the paste and fry for 1/2 minute.
6. Add the ground onions and cashewnuts and fry for a little while.
7. Add the green chillies and fry for little while.
8. Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
9. Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
10. Add the coriander and cook for 1/2 minute.
11. Finally, add the paneer and sugar and cook for a few minutes.