Paneer Masala

Cut the paneer into 1-inch cubes, 2-inch rectangles, or 2-inch diamonds.

Deep-fry the paneer pieces until golden brown.

Drain the paneer in a colander to remove excess oil.

Prepare the masala. Heat a tablespoon of ghee in a small saucepan and sauté the cumin seeds, cinnamon, and cloves, stirring constantly.

After 30 seconds, stir in the ground spices and sauté for a few more seconds.

Pour the whey into the masala, add salt, bring to a boil, and then remove from heat.

Submerge the fried paneer pieces into the warm masala liquid.

Let the paneer marinate and absorb the flavors for at least 20 minutes.