Paneer-E-Khaas

Heat ghee in a large nonstick pan.
Fry the paneer in batches till they turn golden. Remove and soak in hot water with a teaspoon of salt and turmeric for 15-20 minutes.

Add 1 cup water in a small pan.
Add the quartered onions and bring to a boil.
Cover and cook over medium heat till the water almost evaporates.
Remove from heat.

Cool completely.
Grind to a paste without adding any water.

Heat ghee in a pan.
Tip in the cumin seeds, cloves and green cardamom. Let them crackle.

Add the onion paste and saut over low to medium heat for about 10 minutes.

Add the ginger & garlic paste.
Saut for two minutes or till the moisture evaporates.
Add the tomato pure and green chilies.

Stir well and saut for 5-6 minutes.

Add coriander powder, chilli powder, cumin powder, Kasuri methi & salt.
Mix well and saut for another two minutes.

Now add the vegetable stock.
When it comes to a boil, reduce heat.
Simmer covered for about 10 minutes.

Add the paneer and simmer for another 5 minutes without cover.

Add the cream. Stir gently. Cook for two minutes.

Sprinkle the garam masala powder.

Serve with naan/tandoori roti/Parantha/Jeera Pulao.