Heat ghee and sauté cardamom, cashews, cumin seeds, and onion until soft.

Add tomato, green chilli, shahi paneer masala, and garam masala; sauté until the tomato softens.

Add spinach, salt, and sugar. Sauté for 1 minute until the spinach wilts.

Add paneer, switch off the heat, cool slightly, then grind with 1 cup water until smooth.

Boil water with salt and oil/ghee. Add pasta and cook until al dente.

Pour in the prepared palak paneer sauce and bring to a gentle boil.

Cook for 2–3 minutes until the sauce coats the pasta well.

Add heavy cream, mix gently, cover, and serve warm.