Lingkan Reang
Roast and grind achari spices (fennel, cumin, mustard, nigella, fenugreek) into a semi-fine powder.
Grind cashews into a fine powder and whisk fresh curd until smooth.
Heat oil and saute dry red chilies, asafoetida, and ginger-green chili paste.
Add chopped tomatoes and spices (turmeric, red chili, coriander, cumin) and cook until soft.
Stir in cashew powder, besan, and the majority of the achari masala.
Add beaten curd, salt, and simmer, then add paneer cubes and cook briefly.
Finish with cream, kasuri methi, coriander, and mint, and garnish with reserved achari masala before serving.