Cut carrots and potatoes into small dices, cashew into halves, French beans in ½ cm. Finely chop the onions, tomatoes and green chillies. Dip fry the potatoes in oil. When they are 90% cooked, add cashews and fry. Drain them out from oil. Keep aside. Melt ghee in a pan and sauté paneer till they look light golden all around. Do not cook too much or else they will get chewy.

Peel almonds and grind with a little water at a time until you get smooth and milky paste.

Heat up oil in a pan. Add fennel seeds and cumin seeds. Allow them to crackle and then add green chillies. Saute a bit and add onions. Sauté till they get translucent. Add ginger garlic paste and sauté. Next add capsicum, carrots and French beans along with a tsp of salt. Combine well, cover and cook till the beans are 60% cooked.

Add tomatoes and a tsp of salt. Cover and cook again till the tomatoes are soft. Uncover the pan and add the powder spices. Combine well, cover and cook for 2 min. You'll see that the gravy has released oil.

Add methi leaves, combine, cover and cook for another 4-5 min. Add cashew/almond milk/paste along with 2 cups of water. Combine, Cover and cook for another 2-3 min. Add grated paneer. Combine well. Add hot water to adjust consistency. Adjust salt and spices if needed. Cover and cook for 3-5 min.

Add cashew, potatoes and paneer cubes. Cover and cook for 5 min.

Add fresh cream then after. Combine well. Crush kasoori methi in your palms, sprinkle it all over the curry, cover the pan and turn off the stove. Keep covered for 2 min before serving. Serve hot with paratha and rice.

Variation: to make paneer chaman, replace potatoes, cashew, carrot, French beans and capsicum with paneer cubes.