1 bay leaf
rock salt to taste
for cashew paste: 2 tablespoons cashew nuts, ¼ cup water
for saffron-cream mixture: 2 tablespoons heavy whipping cream, few strands saffron
175 grams paneer cut into ½ inch pieces
1 tablespoon groundnut oil
3 black peppercorns
½ inch cinnamon stick
2 green chillies (optional) slit
1 teaspoon ginger paste or freshly grated or crushed
¼ cup plain yogurt (dahi or curd)
¼ teaspoon green cardamom seeds powder
Soak cashews in ¼ cup water for about 15-20 minutes.
Make a smooth paste out of it in a grinder or blender.
Warm up the cream and dissolve a few saffron strands in it.
Heat the oil in a pan on medium heat. Once hot add whole spices and fry for 30-45 seconds.
Add ginger paste and slit green chillies, and saute for a few minutes.
Add prepared cashew nut paste. Stir well.
Add yogurt and immediately mix well. If required add little water for gravy consistency and let come to a simmer.
Add cardamom powder. Mix well.
Add paneer pieces and stir very gently.
Add cream-saffron mixture. Mix and let it simmer for 2 minutes.
Turn off the stove.