2 Large onions finely chopped
4 Large grated tomatoes
¾ cup Strained curd
8-10 Black Pepper i.e. kali mirch
2 Green Cardamom i.e. choti elaichi
¼ stick Cinnamon i.e. Dal chini
4-5 Cloves i.e. Laung
1 Dried chilly i.e. sukhi lal mirch
1 Bay leaf i.e tez patta
1 Black Cardamom i.e. badi elaichi
1 Tsp. coriander powder
½ Tsp. Cumin powder (jeera powder)
½ Tsp. Kashmiri Lal Mirch powder
½ Tsp. Red chilly powder (Lal mirch)
1 Tbsp. roasted Gram flour (bhuna hua besan)
1 ½ Tbsp. Desi ghee
¾ Tsp. Turmeric powder (Haldi powder)
1 Tbsp. ginger and garlic paste/ 1 Tsp. ginger paste in case avoiding garlic
Salt as per taste
Water as required
Paneer cut into cubes (You may also fry them)
1 Tsp. dried fenugreek leaves (kasoori methi)
1 Tsp. garam masala
Heavy base wok/ Kadhai
Heat the wok and add all the whole spices. Roast them on low flame. Once they are roasted add the desi ghee.
Add chopped onions and cook them till they are golden brown. Keep the flame at medium only at all times. Just before the onions are done, add turmeric powder and ginger-garlic paste.
Add the curd and cook till the oil separates.
Add grated tomatoes and salt. Cook till the oil separates.
Add grounded spices i.e. powdered spices and mix well. Add water as per required consistency and bring the gravy to a boil. Bring the flame to low.
Add pieces of paneer to the gravy. And cover the wok with a lid or plate. Cook for 5 mins.
Add garam masala and kasoori methi.
Add butter at the time of serving.