Ingredients 

• 250 gms  paneer

For gravy 

• 4 large tomatoes, chopped
• 1 onion, chopped
• 1/3 cup milk or thick cream
• 1/4 cup curd
• 11/2 tbsp cornflour, dissolved in 1/2 cup water
• 1 tbsp tomato sauce
• 1/2 tsp chili powder
• 1/2 tsp pepper powder
• 1/2 tsp garam masala
• 1.5 cm ginger chopped
• 2 black cardamoms, crushed
• 1 green chili, chopped
• 2 tbsp ghee
• 3 tbsp coriander leaves, chopped for garnishing
• Salt 

• Cut paneer into finger shaped pieces; deep fry & keep aside 
• Heat ghee, add onions, ginger, green chili & black cardomoms; fry until the onions turn light brown. 
• Add tomatoes, add curd, saute for some time. Remove from heat. 
• When cool, grind to a puree, add water if needed. 
• Add cornflour paste, stirring continuously. 
• Add salt, chili powder, pepper powder, garam masala powder and tomato sauce. 
• Cook till the gravy is thick. 
• At the time of serving, heat gravy, add paneer, add the cream or milk and lastly the coriander leaves.