In a pan, add 1cup of water, cashews, and melon seeds. Bring it to boil on medium flame till it becomes soft.

Switch off the gas and cool down the mixture.

Blend to smooth paste. Keep aside.

In a pan, add oil and onion pieces.

Sauté till it becomes translucent and slightly golden brown.

Cool down the mixture and blend to smooth paste. Keep it aside.

In a mixture jar, add chopped ginger and garlic.

Add some water and grind it into a smooth paste. Keep it aside.

Cut tomatoes into pieces and grind them into a smooth paste.

In a pan, heat the oil. Then add cloves, cardamom, cinnamon, bay leaf, and cumin seeds. Sauté for a minute.

Then add ginger-garlic paste and sauté till oil separates from its sides.

Now, in a bowl add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and some water. Make a paste and add oil.

Add tomato puree and mix well. Cover and cook till oil separates from its sides.

now add in prepared onion paste and mix well.

cover and cook for 15 minutes or until oil separates. make sure to stir in between to prevent it from burning.

Add sugar to the gravy and mix well.

further, add in prepared cashew melon paste and cook well. cook until the mixture separates the oil.

finally, the curry base is ready. cool completely and refrigerate in an airtight box for up to 3-4 days. you can freeze for up to a month.

In a pan, add 2 tbsp butter and jeera. Sauté for a minute.

Add 1 cup curry base and sauté for a minute.

Add water and mix well. Cover and cook gravy till oil separates.

Then add salt, garam masala and kasuri methi. Mix well.

Add paneer cubes and mix well.

Garnish with coriander leaves and serve.

In a pan, add oil, potato slices, salt, and turmeric powder. Mix well.

Cover and cook till the potato become soft.

Add curry base (without cashew-melon paste) and mix well.

Add water and mix well.

Cover and cook for 5 minutes.

Add garam masala and some coriander leaves. mix well.

Serve with paratha.