Roughly chop the onions, tomatoes, and green chilies for the kaju paneer curry. Heat oil in a skillet over medium heat. Once hot, add cumin seeds, cinnamon stick, cloves, and green cardamoms. Sauté for 2-3 seconds. When the cumin starts to crackle, add the chopped onions and green chilies. Sauté for 2 minutes.

Add the tomatoes and cashews. Sauté for 2 minutes, then add 1/2 cup water (about 120 ml). Cover and cook until the tomatoes and cashews are soft. Once softened, let the mixture cool, then blend into a smooth paste.

In the same skillet, add 2 tablespoons oil and fry the cashews until golden. Cut the paneer into pieces.

In the remaining oil, add turmeric powder, Kashmiri red chili powder, grated ginger, and bay leaf. Sauté for 1 second, then add the blended paste. Cover and cook, stirring occasionally, until the oil separates from the masala.

Add coriander powder, garam masala, and kadai masala. Sauté for 2 more seconds. Add 1 cup water (about 240 ml) and salt to taste. Cover and cook for 5-7 minutes.

After 7 minutes, add the paneer pieces, fried cashews, 2 teaspoons cream, and 1 teaspoon sugar. (Adding sugar balances the flavors and enhances the taste.) Cook for 2 more minutes. Finally, crush the dried fenugreek leaves between your palms and add them. Turn off the heat.

Your paneer kaju curry is ready! Serve hot with roti, naan, paratha, lachha paratha, or rice. It tastes delicious!