Paneer rezala

Soak 1 tbsp white poppy seeds, 2 tbsp cashews and 1 tbsp raisins in hot water about an hour; blend with 1/2 cup water to a smooth paste.

Blend yellow onion, ginger and green chili to a smooth paste.

Roughly crush a few saffron strands in a mortar and pestle and add about 1/4 cup warm milk.

Stir about 4 tbsp room-temperature yogurt with 1/4 cup water until completely smooth, with no lumps, so it does not split.

Heat 4 tbsp oil in a nonstick pan over medium-high; fry the paneer in a single layer, in batches if needed, with a little black pepper and salt, just to a light golden brown -- overfried paneer goes rubbery. Remove to a bowl.

In the same oil add the cinnamon stick, 2 green cardamoms, 2 cloves, 2 small bay leaves and 3 dry red chilies.

Add the onion paste and fry on medium 6 to 7 minutes until thick and the raw smell is gone.

Take off the heat, add the yogurt and mix; return to low and stir continuously until it bubbles, to keep it from curdling.

Add the poppy seed cashew paste, then the salt; rinse the blender jar with 3/4 cup water and add it. Simmer 3 to 4 minutes on low.

Add the fried paneer, 1/2 tsp garam masala and 1 tsp sugar; cover on low 7 minutes.

Add 1 tsp ghee, 1/8 tsp nutmeg, 1/8 tsp mace, 1/2 tsp kewra water and the saffron milk; stir and simmer on low 2 minutes.

Discard the bay leaves and whole spices before serving, with naan, paratha, roti or pulao.