Once it has turned into to smooth dough, pinch off balls each of the sizes of a ping-pong ball and roll them smooth between your palms. You may also stuff a raisin in each of these chana balls. It's optional, but it can be done.

Heat the mustard oil in a pan and fry these chana/paneer balls till golden. Once done, take them out and keep them aside.

You may store these fried balls in an air-tight container for a couple of days before making the actual dalna.

Heat refined oil in a pan. Add the Fenugreek seeds, cumin seeds, onion, ginger, garlic, almonds, melon seeds, cardamom and stir till the onions moisten up a bit. Add salt and pepper.

Now, take all of this in a blender and blend it into a smooth paste.

Note that it would be hot. Either allow it to cool down sufficiently, or if there is a small lid in the cover of your blending jar, use a kitchen towel instead. This would allow the steam to release. Be very careful!

Heat the ghee in the same pan and add this paste back in it. Turn the heat low and cook till you see the edges release a little bit of fat. You have to stir it regularly as it has a tendency to stick to the bottom of the pan.

Once this mix is done, add some water to adjust the consistency of the gravy. Drop the paneer cubes in it. Add the Garam Masala Powder and dried fenugreek leaves or kasuri methi.

Switch off the heat. Then add the fresh cream and give it mix. Serve with naans or rice.