1Mix crumbled paneer, raisins, cashew paste (1 tbsp), and cardamom powder to prepare the stuffing. Sandwich the stuffing between two paneer triangles.

2Coat the stuffed paneer in cornstarch and shallow fry in oil until golden. Set aside.

3In a pan, heat ghee. Add ginger-garlic paste and sauté until fragrant.

4Add tomato puree and cook until oil separates. Add turmeric, chili powder, coriander powder, and garam masala.

5Blend the soaked cashews into a smooth paste and add it to the pan. Stir well.

6Slowly add yogurt, stirring continuously to avoid curdling. Add milk, sugar, and salt.

7Simmer the gravy for 5 minutes, then add the fried paneer triangles. Cook on low heat for 5 minutes.

8Finish with a drizzle of cream and a sprinkle of kasuri methi. Serve hot with naan or jeera rice.