Cut Paneer into small cubes and soak Paneer cubes in lukewarm water along with ½ Tsp. salt for 15 minutes before cooking.

Soak Cashew Nut and Poppy Seeds separately in lukewarm water for around 30 minutes.

Make a smooth paste of both Cashew Nut and Poppy Seed after soaking those properly. I always make both the paste separately since Poppy seed paste requires extra cooking time than Cashew Nut paste.

Boil Onions after removing the skin for 6-8 minutes and remove from heat and let it cool for 15 minutes.

Make a smooth paste of Boiled Onions. Onions required being cooled completely before making the paste.

Take Oil and Ghee in a Deep bottom pan and heat properly and then temper the oil with Bay leaf Cloves, Cinnamon stick, and Shahi Jeera.

Add boiled Onion Paste to the tempering and cook for around 3-4 minutes in medium flame.

Add Ginger-Garlic Paste and cook for 2-3 minutes on low flame until oil separates a bit.

Now add Poppy Seed Paste and cook for 2-3 minutes and then add Cashew Nut Paste and mix properly.

Add Chopped Green Chilies.

Add beaten Curd to the mixture and cook on low flame till oil separates a bit.

Stir in between and add a little water if required.

Now add White pepper powder, Bengali Garam Masala, Green Cardamom powder, Sugar, and Salt and mix properly.

Add 2 Cups of water and bring the mixture to boil and stir properly to mix all the ingredients.

Now add Paneer Cubes and cook for around 3-4 minutes and add Fresh Cream in between the cooking.

Switch the flame off and add Kewra Water to the gravy and give it a careful mix.

Give Shahi Paneer Korma a.k.a Mughlai Paneer Korma a rest of 5 minutes before serving!