PREPARATION

1. In a mixing bowl, add 400 grams paneer, 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.

2. Marinate for 20 minutes.

3. Heat 2 tablespoons oil in a skillet, add the marinated paneer and mix it well.

4. Cook until it turns golden brown in color from all sides.

5. Remove it from heat and keep aside.

6. Heat 40 milliliters ghee in a heavy skillet, add 1 cinnamon stick, 4 pods cloves, 3 pods green cardamom, 1 bay leaf, 1/2 teaspoon coriander seeds and stir for 1 -2. minutes.

7. Then, add 220 grams onions and fry till translucent or until it turns golden brown in color.

8. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and mix it well.

9. Now, add 2 tablespoons dried rose petals, 250 grams tomato and saute until it turns soft and pulpy.

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

11. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon paprika and mix it well.

12. Then, add 200 grams curd, 60 grams fresh cream and mix it well.

13. Add 200 milliliters water and mix it again.

14. Bring it to a boil.

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

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

17. Add 2 tablespoons coriander and mix it well.

18. Remove it from heat.

19. Garnish with coriander.

20. Serve.