| 1. | To make paneer: Bring milk to boil in a large pan on medium heat. Add lemon juice, stirring constantly (about 1 minute) till milk has curdled (curd separated from whey). Remove pan from heat. Place muslin cloth over a bowl. Pour curdled milk into muslin and strain. Gather up corners of muslin and tie about 5 cm above curds. Hang this bag for about ½ hour. Gently squeeze bag to drain excess whey and place between two chopping boards. Place on top board about 2½ kg heavy object (such as a saucepan filled with water) for about 2 hours till paneer layer is about 1 cm thick. Remove weight. Untie cloth bag and remove. Weigh 600 gm paneer. Cut paneer into 5 cm X 2 cm X 1 cm pieces. |
| 2. | Grind onions into a paste. |
| 3. | Grind into a paste ginger and garlic, adding 2 tablespoons water gradually. |
| 4. | Grind cashew nuts into a paste adding 3 tablespoons water gradually. |
| 5. | Heat ghee in Handi on medium heat for about 3 minutes. Add cardamoms, cloves, cinnamon and bay leaf. Stir for a few seconds. Add onion paste and fry till light golden (about 10 minutes), stirring occasionally. Add ginger-garlic paste. Stir for a few seconds. Add chilli, coriander and turmeric powders and salt. Stir. |
| 6. | Remove Handi from heat. Add curd. Mix. Add remaining water (1½ cups). Mix. Bring to boil on medium heat. Reduce heat to low. Add cashew nut paste and cream. Mix. Simmer for 5 minutes. Add paneer. Stir. Increase heat to medium. Bring to boil. |
| 7. | Reduce heat to very low. Cover. Put ¼ cup water on lid. Simmer for 10 minutes. Serve hot with paratha. |