Paneer Badshahi ( Cottage cheese in rich cashewnut gravy)

Ingredients :
Paneer (cottage Cheese) : 300 Gms.
Cashew nuts : 50 Gms.
Dried Kopra or dessicated coconut : 2 Tbsp.
Onions : 3 medium sized.
Cinnamon : 1″ piece
Cloves : 4 nos.
Black Peppercorns : 4-5 nos.
Green cardamom : 1 crushed
Black Cardamom : 5-8 seeds
Mace (Jaipatri) :1″ piece
Poppy Seeds (Khuskhus) : 1 Tsp.
Green Chillies : 3-4 nos.
Ginger Garlic Paste : 1 Tbsp.
Curd : 100 Gms.
Milk : 100 ml.
Ghee : 1 Tbsp.
Ajwain Seeds (bishop’s Weed / Carom Seeds) : 1/2 Tsp.
Salt : To Taste
Kewra Essence or Rose Water : 1 Tsp (Optional)
Method :
Soak cashew nuts in warm water till soft. Thinly slice 1 1/2 onions and the rest should be finely chopped. Chop the green chillies into small pieces. Cut the paneer into 1/2 inch cubes.
In a small fry pan, saute the sliced onions till brown. Remove and then brown the kopra as well. Also roast the whole spices in a small amount of oil and then make a paste of the kopra, browned onions, spices, green chillies and the soaked cashew nuts. Take care while roasting the whole spices not to burn the poppy seeds.
In a karai or wok add ghee and add the ajwain seeds. When they splutter, add the chopped onions and saute till browned. Then add the ginger garlic paste and saute til brown. Then add the masala paste and saute till fat starts leaving the sides of the pan. Then start adding the curd 1 tsp at a time and keep sauteing till all the curd is used. Then add the milk and the paneer and add water if required. Add salt to taste and let this simmer gently for about 10 minutes. Add the kewra or rose essence and remove from heat.
Serve hot with roti or Jeera Rice.