Chaman Kaliya

The moment I set eyes on Anshie Dhar's Chaman Kaliya, I knew I had to make it. The mix of flavours looked interesting, and I have had a good experience with all her other dishes. So when we had guests over, tonight, I didn't hesitate before deciding to make this for them.
To say it was a hit is a bit of an understatement, and I felt almost resentful of the fact that a dish that got cooked in such a jiffy walked away with so much of the praise. But that's life, isn't it?

400 gms Paneer (home made)
2 cups milk
2 cloves
3 Green cardamoms
1 tsp Cumin
1 Tbs Ghee
1/2 tsp Turmeric
1 1/2 tsp fennel powder (saunf)
A pinch of saffron
1/8th tsp ginger powder
salt to taste
1/2 tsp Kashmiri Garam Masala ( Or use your favorite brand)

Method:
If you have freshly made Paneer cut it into squares or rectangles.
If you have store bought paneer, Soak it in hot milk for at least 30 minutes before cooking the dish. (this milk is in addition to the one cup you need to make the dish)
Heat ghee and add the cumin, cloves and the cardamom. It helps if you slightly whack the cardamom with a pestle or a heavy spoon.
Add in the milk, bring it to a boil add in the rest of the spices, except saffron and garam masala.
Simmer this for about 2- 3 minutes , then add the paneer and bring to a rolling boil. Add in the salt.
Bring to a simmer again and let it cook undisturbed for 10 - 15 minutes or until the paneer looks creamy, yellow and soft.
Finish off with Garam masala and saffron and let it stand for 30 minutes before serving. Reheat gently and serve with rice.