1Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee and add spices. (I have added 1 tsp cumin, 1 bay leaf, 3 pods cardamom and ½ tsp cloves)

2Saute on low flame until the spices turn aromatic.

3Add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turn golden brown.

4Keeping the flame on low, add ½ tsp turmeric, ¾ tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.

5Saute on low flame until the spices turn aromatic.

6Also, add 2 tomato and saute well.

7Add ½ tsp curd (natural yoghurt) and saute until the oil separates from the sides.

8Add ¼ cup hot water, in 3 batches. Cook until the oil separates.

9Add ¼ cup hot water, in 3 batches. Cook until the oil separates.

10In a separate pan, heat 1 tbsp ghee. Add half a pepper, half an onion (chopped) and stir fry on high flame.

11Add in 25 cubes paneer, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

12Stir fry until the spices are well coated with the paneer.

13Transfer the paneer into the sauce and mix well.

14Finish with 2tbsp kasuri methi, chopped coriander and mix together.