Ingredients:

• 300 g – fresh malai Paneer
• 300 ml – Milk
• 12 to 15 – Almonds
• 6 – cashews
• 1 tbsp – Poppy Seeds (soaked in milk)
• 1 tsp – Honey
• 2 tsp – black pepper, crushed
• 3 tsp – sunflower/ Olive oil
• salt to taste
• 1/2 tsp – whole Jeera

Method:

1. Cut the paneer into squares (not too thin).
2. Rub with salt and half of the crushed black peppers. Set aside for 5 to 8 minutes.
3. Heat a flat tawa and grease it with a little oil.
4. Grill the paneer pieces lightly. Make sure they do not turn brown.
5. Blanch the almonds, cashews (skin the almonds) and make a smooth paste with it.
6. Similarly, make poppy seed paste too.
7. Heat oil in a kadai, add whole jeera and let it splutter.
8. Add the poppy seed paste, fry for some time and then add the almond-cashew paste. Stir for 2-3 minutes on med-low heat.
9. Now add the rest of the crushed black pepper, saute, and add milk.
10. Once the gravy starts boiling, add the pieces of paneer. Let it simmer for 5-8 minutes till the paneer becomes very soft.
11. Serve hot with peas-pulao / plain rice/ jeera rice/ semolina parantha, etc.

Recipe courtesy of manikankana