PREPARATION

1. Heat 2 tablespoons oil in a pot, add 1 teaspoon cumin, 1 teaspoon ginger paste and stir.
2. Add 200 grams onion paste and cook it on medium heat for 2 minutes.
3. Add 1 bay leaf, 1/8 teaspoon nutmeg and mix well. Cook the onion paste with spicies on medium heat till light brown in color.
4. Add 1 teaspoons alt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
5. Add 200 milliliters fresh tomato puree and cook it on slow medium heat for 5-6 minutes till masala is cooked and starts to leave the sides of pan.
6. Add 80 milliliters water, 200 grams green chickpeas, 2 teaspoons garam masala and mix well cook for 2 minutes and add 200 grams paneer.
7. Cook 2 more minutes and add 250 milliliters of water, simmer for few minutes.
8. Garnish it with freshly chopped coriander.
9. Serve.