Boil 2 glass of water in a pan, add roughly chopped onion, cashews and green chillies. Cook till onion get soften. Let it cool and then blend into a smooth paste.

Now heat 1 tbsp butter in a wok. Add cloves, cinnamon, cardamom, saute for 2-3 seconds.

Now add paneer pieces to the three gravies. Mix well.

Add onion puree and ginger garlic paste. Mix well and cook for 3-4 minutes on low medium flame.

Now add black pepper powder, salt, sugar, curd, cream and kasuri methi, mix very well. Add water according to the consistency you want.

Boil the gravy for 1-2 mins and keep it aside. White gravy for making paneer tiranga is ready. Keep it aside.

Now for making kesariya gravy, heat 1 tbsp butter in a wok on low medium flame.

Add 1 tbsp white gravy and tomato puree to heated oil and mix well. Cook for 1-2 minutes.

Add red chilli powder, turmeric powder and garam masala powder. Saute for a minute and add water according to the consistency you want.

Kesariya gravy for making paneer tiranga is ready. Keep it aside.

Now for making green gravy, heat 1 tbsp butter in a wok, then add 1 tbsp kesariya gravy and palak puree to the heated oil and saute for 1-2 minutes.

Add salt and water, cook for more 2 mins. Green gravy for making paneer tiranga is ready.

I have not added any spices to this green gravy because i have added green chillies while making spinach puree. But if you want then you can add spices according to your taste.

All the 3 gravies are ready for making paneer tiranga.

Now boil some water in a pan along with some salt. Add paneer pieces to it. Boil for 1-2 minutes and immediately transfer the paneer pieces into chilled water. By doing this, paneer will remain soft.