Ingredients

For Crushed Paste

• 1 inch Ginger, roughly slice
• 2-4 Garlic cloves
• 2 fresh Green chill
• Salt to taste

For Gravy

• 4 tbsp Ghee
• 1 tsp Cumin seeds
• 2 Cloves
• 1 Green cardamom
• Prepared Ginger Garlic paste
• 3 medium size Onion, chopped
• ½ tsp Turmeric powder
• 2 heaped tsp Coriander powder
• 1 tsp Degi red chilli powder
• 2 tsp Curd, beaten
• 3 medium size Tomato, chopped
• ½ cup Water
• 400 gms Paneer, cut into cube size

For Garnish

• ½ inch Ginger, julienned
• Coriander sprig
• Curd, beaten
• Kasuri methi (optional ) 1 tsp

Process

For Crushed Paste:

In a mortar pestle, add ginger, garlic, green chillies, salt to taste and make a smooth paste of it.

For Gravy:

In a kadai, add ghee once’s it's hot, add cumin seeds, cloves, green cardamom and let it spluter well. Add prepared ginger garlic paste and saute it well.

Add onion and saute it until light golden brown.

Add turmeric powder, coriander powder, degi red chilli powder and saute until the row smell goes away.

Add curd, tomato and saute it well. Add little water and cook for a minute.

Blend the mixture with a hand blender to a smooth gravy. Add a little water and cook the gravy for more 5 minutes on medium flame. Add paneer and cook for a few minutes.

Garnished with ginger, coriander sprig, curd and serve hot.