PREPARATION

1. In a mixing bowl, add 370 grams paneer, 60 grams yogurt, 2 tablespoons gram flour, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/2 teaspoon chaat masala, 1/4 teaspoon turmeric, 1/2 teaspoon salt and mix it well.

2. Marinate for 20 minutes.

3. Heat some oil in a pan, add the marinated paneer and cook until it turns golden brown in color from all sides.

4. Remove it from heat and drain it on an absorbent paper. Keep aside.

5. Heat 30 milliliters oil in a heavy skillet, add 3 pods green cardamom, 2 pods black cardamom, 4 pods cloves, 6 black peppercorns, 2 dry red chili, 2 bay leaf and stir well.

6. Add 1 tablespoon ginger garlic pate and stir for 1 - 2 minutes.

7. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.

8. Switch off the heat and add 50 grams yogurt and mix it well.

9. Switch on the heat, add 245 grams tomato and saute until it turns soft and pulpy.

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

11. Add 1/4 teaspoon turmeric and stir well.

12. Now, add 1/2 teaspoon red chili, 1 teaspoon paprika, 1/2 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.

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

14. Add 100 milliliters water and stir well.

15. Then, add 350 milliliters water and mix it well.

16. Bring it to a boil.

17. Now, add 100 milliliters milk and mix it well.

18. Add 1/4 teaspoon nutmeg powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala and mix it well.

19. Now, add the cooked paneer and give it a nice stir.

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

21. Add 2 tablespoons coriander and mix it well.

22. Garnish with coriander.

23. Serve hot with naan or rice.