400 G - Paneer
400 Ml - Milk
1 Tsp - Turmeric Powder
8 To 10 - Cloves
1 Tsp - Cinnamon Powder
1 Tsp - Cardamom Powder
1 Tsp - Cummin Powder
A Pinch - Asafoetida (Hing)
2 Tsp - Desi Ghee
10 G - Cummin Seeds
Mustard Oil For Deep Frying
Salt To Taste
Cut The Paneer Into Small Cubes. Heat The Mustard Oil In A Kadai And Deep Fry The Paneer Cubes Till Light Brown. Remove From Oil. Bring Enough Water With Turmeric Powder And Salt To Taste To A Boil To Cover The Paneer. Add The Paneer Cubes And Simmer For 20 Minutes.
Add The Cloves, Cinnamon Powder, Cardamom Powder, Cummin Powder, Asafoetida And Milk . Cook For Another 10 Minutes. Just Before Serving, Heat The Desi Ghee In A Pan And Season With Cummin Seeds. Pour This Over The Paneer. Serve Hot.