In a separate bowl, soak the sliced desiccated coconut, cashew nuts, green cardamom, sesame seeds and warm milk for 30 mins. Grind to make a thin purée. Add this to the onion masala mixture, followed by the water. Boil this curry and simmer on low heat. Add the paneer and toasted lotus seeds and mix gently. Simmer for another 5 mins and adjust the seasoning with salt, lemon juice,
fresh coriander, crushed fenugreek leaves and cumin powder. Add the ghee and cover the pot for 10 mins before serving. Serve with white rice or roti.