In a blender, take poppy seeds, cumin seeds, almonds. Grind all into a fine powder.

In a wide bowl, add yogurt, half spoon Garam Masala, half spoon red chilli powder, half salt, ground powder, chopped green chillies. Drop the paneer cubes in it and mix all together so that the paneer cubes are masala coated.

Let these marinated paneer cubes rest for 20 minutes for better masala absorption.

After 20 minutes, heat ghee in a grill pan.

Place the marinated paneer pieces on the hot ghee and grill for few minutes by flipping either sides.

Before transferring the grilled paneer cubes to a plate, cook them for few seconds directly on the stove heat to get the smoky grilled effect and flavour which enhances the taste of the gravy.

See that you don’t burn the paneer cubes while grilling directly on the stove top.

Coming to the gravy, heat a tablespoon ghee in a wide pan.

My Tip:

Avoid grilling paneer in high heat. Paneer might melt. Maintain a low to medium flame. Simmer the flame to very low while adding milk finally to the gravy. This prevents milk from curdling.