Method
Cube the paneer. Finely chop the onions. Grind the cashewnuts and poppy seeds to a coarse powder.
In a deep bottomed pan heat some ghee or oil. Fry the ginger–garlic paste to a golden brown colour. Add the onions and fry to a brown colour. Add the powdered poppy, cashews and the rest of the masala powders. Sauté for a few minutes. Add the milk. Cook on a low flame till the milk thickens. Add the paneer pieces and salt. Cook over medium heat till the oil or ghee separates.
Garnish with coriander leaves. Serve hot with rotis/naans.
