PREPARATION

1. Heat 2 tablespoons oil in a pan, add 450 grams paneer and cook until it turns golden brown in color from all sides.

2. Heat 55 grams ghee in a heavy skillet, add 1 teaspoon cumin, 2 tablespoons garlic, 2 1/2 tablespoons ginger and stir for 1 - 2 minutes.

3. Then, add 220 grams onions and fry till translucent.

4. Now, add 230 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.

5. Add 2 teaspoons salt, 1/2 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

6. Cook for 5 - 7 minutes on medium heat.

7. Remove it from heat.

8. Transfer this into a blender and blend it into a smooth puree.

9. Transfer this into a heavy skillet, add 200 milliliters water and mix it well.

10. Bring it to a boil.

11. Add 150 grams fresh cream, 1 teaspoon sugar and mix it well.

12. Bring it to a boil.

13. Cook for 5 - 7 minutes on medium heat.

14. Then, add 2 tablespoons dry fenugreek leaves, 1 1/2 tablespoons coriander and mix it well.

15. Now, add the fried paneer and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Add 50 grams ginger and mix it well.

18. Garnish with coriander.

19. Serve hot with roti or naan.