MUGHLAI PANEER

Paneer is the most common type of cheese used in traditional Indian and Pakistani cuisines. The use of paneer is more common in India, Nepal, Bangladesh and Pakistan. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).
But today i m posting another rich recipe using paneer which is mughlai paneer 

Basically some people make this dish by using khoya but my recipe doesn't consist khoya 
Hope u all will love this recipe 

INGREDIENTS :-
250 gms paneer 
3 onions 
3 tomatoes
2 green chilly 
10 to 15 cashew 
2 tbsp poppy seeds ( khus-khus )
8 to 10 garlic pods 
1/2 cup milk 
1 small piece ginger 
1 cup curd 
 1/2 cup fresh cream or malai 
2 tsp red chilly powder
1/2 tsp cumin seeds 
1 tsp turmeric 
2 tsp coriander powder 
1 tsp garam masala
1 tbsp sugar 
1 cup water 
salt 
2 tbsp fresh coriander 

METHOD :-
Soak cashew and popper seeds in 1/2 cup milk for 1/2 an hour 
After half an hour grind it into smooth paste 
Take a mixer grinder put in it onion, ginger ,green chilly and garlic make a fine paste 
Take oil in a pan put cumin seeds   
Put the onion paste into the pan and fry on medium till golden brown 
Put all the dry spices and add cashew paste into it 
 Fry for 2 min 
Then add tomato puree and fry till the oil appears at the sides 
Add curd slowly and mix till the curd doesn't dissolves completely in the mixture 
Add sugar and cream into it 
Add paneer cubes and 1 cup of water along 
If want to make more rich recipe u can add milk instead of water 
I used both water and milk 
Add garam masala 
let the gravy cook on simmer gas for 5 min 
Garnish with fresh coriander