Paneer In Almond-Poppy Seeds Gravy

My husband wanted to call this recipe Paneer-e-Khas-Khas (he has a very good taste in food but a bad taste in names - but he still loves nomenclature almost as much as he loves eating). This dish was especially made for him...

Ingredients 

12-15 pieces - almonds, blanched

1 tbsp - white poppy seeds (khus-khus) 

1 medium size - onion, chopped

1 - green chilli (adjust according to your taste)

1 inch piece - ginger

50 gram - paneer cubes

1/4 tsp - cinnamon powder, cardamom powder and clove powder

a generous pinch of sugar

a generous pinch of dried fenugreek leaves (kasuri methi)

salt to taste

1 tsp - sunflower oil/ clarified butter (ghee)

1/2 cup - low fat milk

1/4 cup - water

Method

1. Boil the poppy seeds in a very little water for 5 minutes. Remove the water and keep it aside.
2. Combine blanched almonds, boiled poppy seeds, onions, green chilli and ginger and grind to a paste using very little water.
3. Heat oil/ghee in a non stick pan, add the ground paste and fry for 5-6 minutes or until it emits a nice aroma.
4. Add the milk, water, sugar and salt and continue to simmer on a low heat for 10-12 minutes or until the gravy is thick.
5. Add the paneer cubes and kasuri methi and cook further for a minute.
6. Serve hot. (Correct the consistency by adding a little milk if required)

"The way to a man's heart is through his stomach" is an often quoted proverb... and is so very true :)

Enjoy!