If using fresh paneer, refrigerate for at least 30 mins so it's firm before pan frying. If using frozen paneer, defrost completely before proceeding

Heat the oil in a pan and shallow fry the paneer pieces until golden brown

Dunk them into a bowl of warm water directly from the pan

Let them soak in the water while you proceed with the rest of the recipe

In the same oil used to fry the paneer, add the cumin and fenugreek seeds

When they sizzle, add the onions and saute until light golden brown

Now add the ginger garlic paste and saute again for a minute or so until fragrant

Drain the paneer and squeeze out excess water. Add to the above along with the methi leaves, chilli powder, coriander, and amchoor (if using), and salt

Sauté and let the spices cook for a minute

Now add the milk and let it simmer in the gravy for a minute or two

Let the gravy cook down until it coats the paneer pieces. Adjust salt if needed and add a pinch of sugar (optional) to enhance the flavours