Step 1

If you are using frozen paneer, soak it in warm water and cube it (see notes).

Step 2

Set a heavy bottomed skillet on medium low heat and add the oil, cardamom, cloves and garlic. As the oil heats up the aromatics will release their flavors and your kitchen will smell great.

Step 3

After the garlic starts sizzling lightly (do not let it brown), add the chopped onions with a pinch of salt. Adding salt draws the moisture out of the onions and they cook faster.

Step 4

After about a minute, add ginger and cook for a minute more.

Step 5

Sprinkle in cumin powder, turmeric, cayenne (if using), coriander powder and chopped tomatoes. Give the masala a mix.

Step 6

Cook the masala for about 5 more minutes, stirring and scraping the bits (If they are sticking to the pan). If the masala starts sticking to the skillet, sprinkle a few drops of water to loosen the bits. This is Bhhonoing!!

Step 7

When the masala is cooked, it will all come together and you will be able to see tiny droplets of oil on the edges of the masala.

Step 8

While the masala is bhoonoing, microwave or warm the milk so that it’s luke warm. This helps in preventing curdling when you add it to the masala.

Step 9

Turn the heat under the skillet to low, and carefully start adding the warm milk, whisking constantly (see notes). Once all the milk is added, turn the heat up and bring the sauce to a boil, still stirring it.

Step 10

Add the cream (if using), sugar, salt, raisins and paneer. Bring to one more boil, turn the heat to medium low.

Step 11

Mix in garam masala, kasoori methi and chopped cilantro. Give it a taste check and adjust salt and sugar. The sauce should have a very slight sweetness to it. Cover, turn the heat off and let the flavors mingle.

Step 12

Serve warm with roti/ homemade garlic naan or rice.