PREPARATION

1. Heat 2 tablespoons oil in a pan, add 400 grams paneer and  saute for 5 - 7 minutes.
2. Heat 1 tablespoon oil in a another pan, add 1/2 teaspoon crushed coriander seeds, 1 tablespoon green chili, 2 dry red chili, 1/2 teaspoon garam masala and saute for 1 - 2 minutes.
3. Add 80 grams onions and cook for 3 - 5 minutes on medium heat.
4. Now, heat 1 tablespoon oil, 25 grams butter in a heavy skillet, add 1 cinnamon stick, 1 bay leaf, 2 pods green cardamom, 3 pods cloves, 4 black peppercorns, 1 black cardamom, 1/4 teaspoon asafoetida, 1 teaspoon cumin and saute for 1 - 2 minutes.
5. Then, add 120 grams and  fry till translucent or until it turns golden brown in color.
6. Add 2 teaspoons garlic, 1 tablespoon ginger and saute for 1 - 2 minutes.
7. Now, add 200 grams tomato and saute until it turns soft and pulpy.
8. Add 1 1/2 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon  fennel powder and mix it well.
9. Then, add 100 milliliters water and mix it again.
10. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
11. Now, add 110 grams yogurt, saute onions, saute paneer and cook for 5 - 7 minutes on a medium heat.
12. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
13. Remove it from heat.
14. Garnish with almonds.
15. Serve.