Peel and roughly chop the onion and boil it for 15 to 20 mins and make a paste out of it once it cools down. In the meantime, soak the cashew nut in hot water for at least half an hour and make it into a paste.Fry the paneer (but don't brown it) and soak it in hot water with little salt when out of the oil. In a small bowl take the ginger garlic powder and add water into it and form a paste (you can use fresh ginger garlic paste). Blend the curd in the mixer grinder jar.

Heat ghee in a pan or kadai and add the whole Garam masala and once it crackles add the boiled onion paste and saute for about 3 minutes or so, no need to brown the onion, add the ginger garlic paste and saute for another 5 minutes or so then add the cashew paste and saute it and cook for another 5 minutes or so (if required add little water). Add the saffron, garam masala powder, salt.Then add the blended curd and sugar and cook for another 5 minutes or so.