1. Cut the paneer into cubes or make a round shape and deep fry it.
2. Soak the poppy seeds and charmagaz, raisins and cashewnuts for 10 minutes.
3. Now grind the onion, ginger, garlic, chilli, cashews, raisins and the soaked poopy seeds and charmagaz mixture to a fine paste.
4. Heat oil and fry the masala for 10 minutes on a medium flame.
5. Then add chilli powder, salt, sugar, kasuri methi, garam masala and mix well.
6. Now add paneer cubes, water and mix well.
7. Cook on a low flame for 5 to 10 minutes.
8. Serve after garnishing with cilantro and cream with naan or pulao.

Image: Flickr/creativecommons lorenzolambertino