1. Heat the ghee in a kadhai, add the cloves, cardamoms and onions and sauté for 2 to 3 minutes till the onions turn translucent.
2. Add the prepared paste and sauté for another 2 to 3 minutes.
3. Add the salt, pepper, milk and ½ cup of water and bring to boil.Add the paneer and simmer for 2 minutes.
4. Serve hot garnished with ginger juliennes.