PREPARATION

1. Take a pan, add 3 dry red chili, 2 pods cardamom, 2 cinnamon stick, 1 tablespoon coriander seeds, 1 teaspoon fennel seeds and dry roast until it turns golden brown in color.

2. Transfer this into a mortar and crush them with the help of a pestle. Keep aside.

3. Heat 2 tablespoons oil in a pan, add 180 grams paneer and shallow fry until it turns golden brown in color.

4. Remove it from heat. Drain it on an absorbent paper and keep aside.

5. Heat 60 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon garlic, 1 1/2 tablespoons ginger and saute for 1 - 2 minutes.

6. Then, add 200 grams onions and fry till translucent.

7. Now, add 280 grams tomato and saute until it turns soft and pulpy.

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

9. Add 2 tablespoons green chili, 1 teaspoon red chili, 1 1/2 teaspoons turmeric, 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon garam masala, prepared masala and mix it well.

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

11. Remove it from heat and allow it to cool.

12. Transfer this mixture into a blender and blend it into a smooth paste.

13. Then, transfer this mixture into a heavy skillet and stir well.

14. Add 245 grams mushrooms and mix it well.

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

16. Now, add 250 grams fresh cream and mix it well.

17. Add 200 milliliters water and mix it again.

18. Bring it to a boil.

19. Then, add fried paneer in it and mix it well.

20. Now, add 2 tablespoons coriander, 2 tablespoons dry fenugreek leaves and mix it well.

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

22. Garnish with coriander.

23. Serve hot with naan or rice.