To make kalimirch paneer, firstly slice the onions and chop the tomatoes and coriander. Cube the paneer. Make a paste of 2-3 green chillies. Keep aside.

Heat oil in a pan and temper with bay leaves, cinnamon, cardamom and cloves. Saute for about 2 minutes till they start to crackle.

Next add the sliced onions to the pan. Saute over medium heat, till they soften and become pinkish in hue.

Tip in the ginger, garlic and green chilli paste. Mix well and saute for a minute or so.

Next stir in the chopped tomatoes, mix well and cook till they turn mushy.

Sprinkle salt, turmeric powder, coriander powder and Kashmiri lal mirch powder. Mix well and saute for 1-2 minutes. Remove from heat and allow to cool.

In the meantime, take about ¾ tbsp. of whole black pepper in a mixie jar and coarsely grind it. Remove onto a plate and keep aside.

Heat a pan and dry roast the kasuri methi. Cool and crush to powder. Keep aside.

Now transfer the cooled onion-tomato masala mixture into a mixie jar and grind to paste. Add about 1 cup of water and blend to a smooth paste. If it’s too thick you can add ½ cup of water more. Strain the paste and keep aside.

Heat ghee in a pan. Add the freshly ground black pepper to the pan and saute till a nice aroma arises.

Put in some cashew nuts and fry them till they get some colour on them.

Sprinkle the roasted and powdered kasuri methi and garam masala powder. Mix well

Blend in ½ cup fresh cream. Combine all the ingredients well and cook for a minute.

Now add the cubed paneer and coat well with the gravy.

Bring the creamy gravy to a boil and then simmer for a further 1-2 minutes.

Stir in lemon juice. Sprinkle fresh coriander. Cook for 30 seconds.

Finally, garnish with a few strands of saffron. Remove from heat.