Cut the paneer into half inch wide and one inch long pieces.
Boil the onions in quarter cup of water. Drain and allow cooling.
Grind to a fine paste. Heat the oil in a kadai, add the cloves,
peppercorns, cinnamon and bay leaf and saut till fragrant. Add the
green chillies and boiled onion paste and saut for three to four
minutes on low heat so it does not get colored. Add the ginger
paste and garlic paste and continue to saut for half a minute. Add
the cashew nut paste and saut for another two minutes. Add the
yogurt and saut till the water from the yogurt gets absorbed. Stir
in the cream, saffron and garam masala powder and salt to taste.
Add the paneer and stir gently to mix. Sprinkle green cardamom
powder and serve hot.
