PREPARATION

1. In a mixing bowl, add 300 grams paneer, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and mix it well.
2. Marinate for 10 - 15 minutes.
3. Heat 1 tablespoon ghee in a pan, add the marinated paneer in it and mix it well.
4. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.
5. Heat 25 milliliters oil in a another pan, add 5 pods cloves, 1 mace, 3 pods green cardamom, 1 pod black cardamom, 1 bay leaf, 1/2 teaspoon cumin, 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
6. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 200 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1 teaspoon green chili and mix it well.
10. Remove it from heat and transfer this into a blender.
11. Blend it into a puree.
12. Heat 2 tablespoons oil in a heavy skillet, add 280 grams fenugreek leaves and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon coriander powder and mix it well.
15. Then, add the blended mixture and mix it well.
16. Add 300 milliliters water and mix it well.
17. Bring it to a boil.
18. Add 1 teaspoon salt and mix it well.
19. Add 60 grams fresh cream, 30 grams cashew paste and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Now, add the cooked paneer and mix it well.
22. Add 1 teaspoon garam masala, 1/2 teaspoon sugar and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Serve hot.