Ingredients:
Onion big - 2 nos
Paneer - 300 gms
Green Chilly - 4 nos
Red Chilly - 2 nos
Coriander seeds - 1 tbsp
Cashew nuts - 8 nos
Badam flakes - 2 tbsp
Cardamom - 2 nos
Bay leaf - 1
Sugar - 1/2 tsp
Salt to taste
Yoghurt- 2 tbsp
Fresh Cream - 1 tbsp (optional)
Butter - 1/4 cup
Saffron strands - a few
Coriander leaves finely chopped - 1/4 cup

Method:
Cut onion to small pieces. Cut Paneer into small cubes. In a shallow vessel add onion, cardamom and cashew nuts and add boiling water to it and close it with an air tight lid for 5 mins. (Water should be just enough to submerge the items in the vessel). Grind it to a very fine paste. Powder coriander seeds and red chillies to a fine powder.

In a pan heat butter and let it melt till it reaches ghee consistency. Add bay leaf and green chillies. Saute for a few seconds. Add the onion paste and keep stirring till the ghee seperates from it. Mix the coriander seeds and red chilly powder to youghurt and beat in fresh cream to this. Add it to the pan and mix thoroughly. Add the salt and sugar and reduce the flame after mixing them thoroughly.

Add panner cubes and 1/4 cup of water and cook for about 5 minutes. Remove from flame andtransfer it immediatly to a serving bowl. Garnish it with saffron strands, badam flakes and coriander leaves.