In a mortar and Pestle crush two Cardamoms, 3 Cloves and 1 medium Cinnamon Bark.

Soak 2 tablespoons of Poppy seeds, 8 Almonds and 8 Cashew Nuts in lukewarm water for ½ hour separately.

After ½ hour, put the soaked Almonds, Cashews and soaked Poppy seeds (along with the water it was soaked in) in a grinder jar.

Add 2 tablespoons of Melon seeds (not soaked) and grind them together to make a runny paste.

In a separate grinder jar, add the sliced Onions and grind down to a paste.

Take a small bowl and fill it up with ¼ cup Milk, add a pinch of Saffron, ½ teaspoon Kewra water, ¼ teaspoon of Meetha Attar and blend them together.

Place a wok on the stove and turn on the gas. Put two tablespoons of Ghee and 1 teaspoon Cumin seeds.

Put 2 Bay leaves, the crushed spices (we did in a mortar & Pestle) and mix them together.

Now add the Onion paste, mix together & cook till it turns light brown.

Then, put the Ginger Garlic paste and blend together. Cover with a lid and let it cook for 7 to 8 minutes.

After 7 to 8 minutes, take the lid off. The ingredients would appear semi cooked.

Add the Cashew Almond paste and blend together. Cover with a lid and let it cook for 5 minutes.

After 5 minutes take the lid off, add 1 cup Milk and blend together.

Now add ½ teaspoon Black Pepper powder, Salt as per taste and mix together.

At this point, put the Saffron Milk mixture in the gravy and blend gently and cover with a lid to cook for 10 more minutes.

After 10 minutes, take the lid off and the gravy should appear cooked. Add the Paneer cubes now.

Coat Paneer cubes gently with the gravy. Add a pinch of Fenugreek leaves and blend gently.

Paneer in white gravy (Nawabi Paneer) should now be ready to serve.