Soak saffron in 2 teaspoon warm water and keep aside.
Soak poppy seeds, melon seeds and cashew nuts and for 10 minutes in 4-5 tablespoons warm water and grind to a fine paste along with cardamom and onions in a blender.
Slice cottage cheese into 1 inch squares.
Heat olive oil in the frying pan and saute onion paste.
Stir and fry for a while on medium flame until the paste is cooked nicely and you get the aroma.
Add ginger-garlic paste to the masala. Stir now add whisked curd to the masala and cook for 5 minutes.
Now Add Garam Masala powder, red chilli powder and salt.
Add the cream, and kasuri methi.
Mix well and cook on low flame for 2 minutes so that all flavours infuse into each other.
Add paneer pieces to the pan, and dip them in the white curry.
Immediately cover the pan for 5 minutes on sim flame for the paneer to soften in the hot white curry.
Garnish with saffron water, cashew nuts and raisins.
Serve hot with Nan or Tandoori Roti.
