Soak the almonds in warm water for 15 minutes. Also, soak the poppy seeds in a separate bowl.
Peel the skin off the almond and keep the peeled almond in a bowl to be used later.
Roughly chop the garlic and ginger. Slice the onion into big chunks. Slice the paneer into triangles or bite size cubes.
Place a pan at medium heat and pour the oil. Once the oil heats up, add the fennel seeds, green cardamoms and cumin seeds. Then, add the garlic and ginger and stir it around.
Scatter the onion and season with salt. Stir around for 2 minutes. Sprinkle the powdered spices (cumin, coriander, fennel) and crushed dried fenugreek leaves. Sauté it for 2 minutes.
Drop the peeled almonds and 1+⅓ cups of water. Let it boil and cook at medium heat for 5 minutes.
Pour everything into a blender along with the soaked poppy seeds. Blend until it’s pureed to a smooth consistency.
Place a pan at medium heat and add the ghee. Once it heats up, add the puree and stir it around. Add the sugar and the paneer pieces.
Keep stirring and cook for 5 minutes. Also check for salt and add any, if required.
Finally, pour the heavy cream and cook for 2 minutes.
Serve warm with your choice of Indian bread or rice.