Peshawari Paneer ( Popular Restaurant Gravies)

Combine the coriander seeds and red chillies and pound them coarsely in a mortar-pestle (khalbhatta). Keep aside. Heat the oil in a kadhai, add the basic white gravy and sauté on a medium flame for 2 minutes. Add the pounded coriander- chilli powder and ¼ cup of water mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the paneer, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between. Remove from the flame, add the cream and mix gently. Serve hot garnished with almond slivers and saffron.