Shahi Paneer (Royal Indian Cottage Cheese Curry)

Soak cashew nuts and poppy seeds in warm water for 15 minutes to soften.

Grind the soaked cashew nuts and poppy seeds with a few green cardamom pods to a smooth paste using a little milk. Set aside.

Heat ghee or oil in a heavy-bottomed pan over medium heat. Add bay leaf, cinnamon stick, cloves, and remaining green cardamom pods, sauté for 1 minute until fragrant.

Add finely chopped onions and sauté until golden brown, about 8–10 minutes. This step is crucial for the curry's authentic flavor.

Add ginger and garlic paste, sauté for 1-2 minutes until raw smell disappears.

Add pureed tomatoes and cook on medium-low heat until the oil starts to separate from the masala, about 10-12 minutes.

Add the cashew and poppy seed paste to the pan and cook for 5 minutes, stirring frequently to prevent sticking.

Add turmeric powder, red chili powder, garam masala powder, salt, and sugar (if using). Mix well.

Add milk and water, stir well, and bring the gravy to a gentle simmer. Cook for 5 minutes.

Add paneer cubes and mix gently. Simmer the curry for another 5 minutes on low heat to allow the paneer to absorb the flavors.

Add fresh cream and mix gently. If using saffron strands, soak them in a tablespoon of warm milk and add to the curry at this stage.

Turn off the heat and garnish with finely chopped fresh coriander leaves.