PREPARATION

1. Heat 25 milliliters ghee in a pan, add 1 teaspoon cumin, 4 pods cardamom, 1 bay leaf, 17 garlic cloves and saute 2 - 3 minutes.
2. Add 150 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 1/2 teaspoons salt and mix it well.
4. Transfer it to a blender and add 25 milliliters water and blend it smooth paste.
5. Now, heat 30 milliliters ghee in a heavy skillet, 10 curry leaves, 1 tablespoons ginger garlic paste and saute 1 - 2 minutes.
6. Add 280 grams tomato and saute until it turns soft and pulpy.
7. Then, add blended puree and cook 2 - 3 minutes.
8. Add 20 milliliters water, 1/2 teaspoon red chili, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1/2 teaspoon turmeric, 1 teaspoon curry powder and mix it well.
9. Now, add 60 grams curd, 1 1/2 teaspoons coriander powder, 1 teaspoon garam masala and mix it.
10. Add 50 grams fresh cream and mix.
11. Now add 250 grams paneer and cook for 3 - 5 minutes on medium heat.
12. Add 1 tablespoon coriander leaves and mix it.
13. Remove it from heat.
14. Serve.