Lingkan Reang
Rinse and drain nuts and seeds, then cook onions, cashews, almonds, and spices in 1.5 cups water for 8-10 minutes.
Strain the stock and cool the onions before blending them into a fine paste with nuts and melon seeds.
Whisk fresh yogurt until smooth and set aside.
Heat ghee in a pan, fry whole spices until fragrant, then add the onion paste and saute for 7-8 minutes.
Stir in red chili powder, garam masala, and coriander powder, mixing well.
Reduce heat, add yogurt, strained stock, sugar, and salt, and simmer for 10-12 minutes until thickened.
Add paneer, cream, and kewra water, garnish with herbs, and serve with cumin rice or bread.