Step 1

To make tomato gravy, heat 1 tablespoon of oil in a pan on medium heat. Once hot add whole spices (bay leaf, dried chili, cloves, peppercorns, cardamom). Saute for a few seconds. You will get a nice aroma of spices.

Step 2

Add roughly chopped ginger, garlic, and green chili and saute for a minute.

Step 3

Mix in roughly chopped tomatoes. Cook until tomatoes are soft. Let the mixture cool down slightly.

Step 4

While it is cooling, grate the paneer.

Step 5

Now make a smooth puree out of cooked tomatoes.

Step 6

I have used the same pan. Wipe it clean using a paper towel. Heat remaining oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.

Step 7

Then add chopped onions and sprinkle a little salt to speed up the process. Cook until the onion gets light brown in color.

Step 8

Add prepared tomato gravy and mix. Cook until all the moisture evaporates. It may splutter a lot while cooking. So you can partially cover the pan with a lid. Do stir occasionally and make sure that gravy is not sticking to the bottom of the pan. It should start leaving the sides of the pan when cooked.

Step 9

Add red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.

Step 10

Add green and red pepper and mix.

Step 11

Add water to make gravy consistency. Let it simmer for 4-5 minutes. Meantime capsicum will get cooked.

Step 12

Add garam masala and kasoori methi, mix. Crush kasoori methi between your palm to release its maximum flavor before adding.

Step 13

Add grated paneer and stir. Simmer for 2-3 minutes only and adjust the gravy consistency by adding water if needed.

Step 14

Add heavy cream. Stir well and turn off the stove.

Step 15

Garnish with chopped cilantro and serve.