Instructions

1. Heat oil in a deep bottom pan. Over medium flame add the whole cumin seed. Once they start to splutter add the chopped onions and the green chillies. Keep stirring over medium flame for 2 to 3 mins until the onions are half done and are translucent in colour.
2. Next add the ginger and garlic paste. Mix well and bring the flame down to a medium low as we will add the powder masalas and don’t want them to get burnt.
3. Add the turmeric, Kashmiri red chilli, coriander and cumin powders to the wok. Cook the masalas over LOW flame till for a couple of minutes before adding the beaten curd to the mix. Keep stirring vigorously over LOW flame else the curd just might curdle. Keep stirring and cooking till the gravy starts releasing oil.
4. Now add the milk combined with water, followed by the diced paneer. Season with sugar and salt to taste. Increase the Flame to a Medium and boil till the gravy thickens and the paneer is done. Sprinkle the kasoori methi and also add the cooking cream.
5. Take off from heat, pour into a serving bowl and serve hot. This recipe of the paneer goes well with rice or pulao, though can be very well teamed with a phulka, poori, paratha or kulcha.