Gather all ingredients, measure precisely, and keep them within arm’s reach. Set a heavy‑bottomed pan on **Medium Flame / Madhyam Aanch** – you should hear a gentle sizzle when a few drops of water hit the surface. This steady heat ensures even melting later.

Soak ¼ cup raw cashews in warm water for 10 minutes, then drain and blend with ¼ cup fresh water to a smooth paste. The paste should be glossy, not grainy – a visual cue of proper blending.

Cube the paneer and set aside on a plate. If using store‑bought paneer, pat it dry with a kitchen towel to avoid excess water later – tactile dryness is key.

Add 2 tbsp ghee and 1 tbsp butter to the pan on **High Flame / Tez Aanch**. Wait until the butter foams and the ghee begins to shimmer – you’ll hear a soft crackling sound and see tiny bubbles racing to the surface.

Drop the finely chopped onion. Stir continuously; after 3‑4 minutes the onions will turn translucent and start to turn golden at the edges, releasing a sweet caramel aroma – a clear sensory cue to move on.

Stir in 2 tsp ginger‑garlic paste. Cook for 1 minute on **Medium Flame / Madhyam Aanch** until the raw pungency disappears and a fragrant, slightly nutty aroma fills the kitchen – you’ll notice a faint sizzling pop.

Pour in 300 g tomato puree, ½ tsp turmeric, and 1 tsp Kashmiri red chili powder. Increase to **High Flame / Tez Aanch** and stir. As the mixture bubbles, you’ll see the oil (rogān) start to separate around the edges – a golden‑amber sheen signals the base is cooked.

Add the cashew paste, 1 tsp garam masala, and a pinch of sugar. Reduce to **Low Flame / Dheemi Aanch** and let the gravy simmer for 5‑6 minutes. The sauce should thicken to a velvety consistency, coating the back of a spoon with a glossy finish and emitting a deep, roasted nut aroma.

Gently slide the paneer cubes into the simmering gravy. Cook on **Low Flame / Dheemi Aanch** for 4‑5 minutes, allowing the paneer to absorb the flavors. You’ll notice the paneer turning a soft pink‑orange hue and the gravy becoming slightly glossy – a tactile cue that the paneer is fully infused.

Stir in 2 tbsp fresh cream, the soaked saffron‑milk (Mabapu twist), and 1 tsp crushed kasuri methi between your palms (releases a herbal burst). Finish with a drizzle of **cold ghee** – the sudden coolness creates a glossy sheen and a subtle pop sound as it hits the hot gravy.

Turn off the heat, garnish with chopped coriander leaves. Serve hot with butter phulkas, jeera rice, or laccha paratha. The dish should smell of sweet tomato, toasted cashew, and a whisper of fenugreek, inviting you to dive in.