Heat up the same pan with the rest of the ghee or oil.
Add cumin, cloves & cinnamon.
When the spices sizzle, add ginger garlicpaste and fry till the raw smell goes off. Thistakes about 1 to 2 mins.
Next transfer the onion cashew paste, chilipowder, garam masala, turmeric & salt
Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away
Meanwhile, beat the curd well in a separate bowl with a fork until smooth.
Lower the flame completely and then add it tothe pan. Mix well. Tip: Alternately, you maytemper the yogurt first to avoid splitting. Forthis add, 1 to 2 tbsps of cooked onion nutmixture to the beaten yogurt in the bowl andmix well. Then add that to the pan.
Mix and cook till it thickens and begins to leave the sides of the pan. Pour ½ to ¾ cup water. Add saffron if using
Cook till the shahi paneer gravy thickens and you see traces of oil over the gravy
Taste the gravy and add more salt if desired
Add paneer and cook for about 2 minutes on a low heat. If using fried paneer, turn off the heat immediately after adding to the gravy.
Pour kewra water & cream if using and stir.Transfer shahi paneer to a serving bowl to prevent it from cooking further.
Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.