Heat a third of 3 tablespoons of ghee in a pan over medium heat. Fry 12 cashews, 10 almonds, and 2 green cardamoms for 2-3 minutes.
Stir in 1½ cups of chopped onion, 4 garlic cloves, and 1 piece of ginger, 1in / 2.5cm long, chopped, and cook until the onion softens. Cool, then blend with ⅓ cup of water to a smooth paste.
Heat the remaining ghee in the pan. Add the paste, ½ teaspoon of salt, and ¾ teaspoon of garam masala, and sauté for 3-4 minutes.
Lower the heat. Whisk ½ cup of thick plain yogurt with a little of the sauce, then stir it into the pan in two batches.
Add ¾ cup of water, cover, and simmer for about 10 minutes, until thick.
Stir in 225g of cubed paneer and cook for 1-2 minutes. Cover and rest for 5-7 minutes.
