No onion no garlic paneer in poppy seed, cashew and milk gravy

In the blender, grind white poppy seeds, cashew nuts, ginger and optional green chilli dry.

Add about a quarter cup of water and blend to a smooth paste, adding a few tablespoons more if too thick. Rinse the blender with half a cup of water and save that separately.

Heat 2 tbsp oil in a pan on medium heat; before it gets too hot, fry the large paneer pieces to golden brown without overdoing it. Remove to a bowl.

Add another tablespoon of oil with a bay leaf, a cinnamon stick and green cardamoms; turn the heat to the lowest mark.

Add half a teaspoon of red chilli powder, mix with the oil and immediately add the poppy seed cashew paste so the chilli does not burn. Stir on medium-low about two minutes until thickened.

Add the saved blender rinse water, then two cups of warm milk; break up lumps with a hand blender.

Bring to a boil, add salt and sugar, add the paneer, cover and cook on low heat 8 minutes.

Add dried fenugreek leaves and garam masala; loosen with a little water if too thick. Cook on very low heat 3 minutes.

Sprinkle a few drops of lemon juice and plate.

Heat ghee on medium-low, add a few red chilies, take off the heat, add a little red chili powder and drizzle over the paneer.