Add cumin seeds, fennel seeds, coriander seeds, almonds, green cardamom pods, cinnamon stick, mace spice, cloves, and black peppercorns to a large pan. Roast for 1 minute or until the spices become aromatic. Remove them from the pan and set them aside to cool.

Heat 1/4 of the ghee in a wide non-stick pan. Once simmering, add in the sliced onions and fry onions over medium heat until they are browned and crisp. At the same time, add 1/4 cup of hot water on to 1/4 cup cashews and let them soak for 10 minutes. Once onions are browned, remove them from the pan and set them aside to cool completely at room temperature. Take the pan off the stove reserving the oil in the pan.

To a blender, add the fried onions, soaked cashews (without water), ginger, garlic, roasted whole spices and seeds, tomato puree, and 3/4 cup of water. Blend until smooth and this is your Korma Paste. Set it aside.

Add the Kasuri methi to a pan over medium heat. Dry roast for 1 minute or until they are crisp and aromatic. Remove it from the pan and crush it using your fingers and reserve.

To a mixing bowl, add yogurt, besan flour, coriander powder, red chili powder, and turmeric powder. Mix well and put aside. Cut the paneer into 1-inch cubes. Add 2 tbsp of the ghee to the same pan (that had the fried onions), and once hot turn the heat to medium-low. Add the paneer cubes and brown on all sides until golden. Set aside. In the same pan, add cumin seeds, bay leaf, cinnamon stick, star anise, green cardamom pods, cloves, and black peppercorns. Sauté for a few seconds and add in the korma paste - mix well. Next, add 1/2 cup of water to the pan and mix well to combine. Cook for 2 minutes. Then, add ginger juliennes and sliced green chilies. Mix well. Add yogurt spice mixture and mix well until combined. Then, add 3/4 cup of water to the pan and mix well. Keep stirring and let it come to a boil. Once boiling, turn the heat down, cover the pan and cook for 5-6 minutes. Keep stirring occasionally to prevent it from sticking to the pan.

At this point, if your gravy seems thick, then you can add more water to adjust the consistency. Add salt to taste, crushed Kasuri methi, and mix well. Cook for 2 more minutes or until the oil starts to separate. Once the oil separates, add the garam masala powder, saffron soaked milk, and mix everything well. Next, add the paneer cubes and mix well. Cover and let it cook for another 5-7 minutes. Uncover the pan and add the rose water and mix again. Now add cilantro and mix well. Cover the pan again turning off the heat and let it sit covered for 5-7 minutes. Transfer the paneer korma curry to a serving dish. Garnish with chopped cilantro and ginger juliennes. Serve and enjoy!.