Roughly chop onions and add them in a pan with garlic, ginger and water. Put the pan on fire at low, stirring at intervals, until onion softens. You can add a bit of more water if the water dries up while cooking onions but onions haven't turn soft yet.

When cool, add these cooked onions in the blender and blend to a smooth paste. Keep aside.

Firstly blanch almonds by boiling them in hot water. You can also use the almonds soaked overnight.

Then blend these blanched & peeled almonds with water to paste. Keep aside.

Take a pan and add ghee in it. When ghee melts, add cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, star anise & mace. Let cumin splutter.

Add the onion paste and saute till you see some fat releasing from the sides and the paste thickens. Don't let this paste turn brown as we are preparing a white gravy.

Now add the almond paste & stir continuously and saute for two minutes on a low flame.

Add the curd but don't add entire curd in one go. Just add bit of it in one time and keep stirring.

Add the entire curd but don't stop stirring until curd starts boiling otherwise curd may curdle.

Add water, slit green chilies, black pepper, salt & coriander powder. Mix well.

When water begins to boil, add paneer, rose water, kewra water and malai/cream.

Simmer for 2-3 minutes.