Ingredients:

* ½ kg Paneer
* 75 gm Butter
* 1 Bayleaf
* 1 gm Cloves
* 40 ml Cream
* 15 gm Garlic
* Oil for frying
* 2 gm Cinnamon
* 1 gm Cardamom
* 50 gm Onion paste
* 5 gm Kasoori methi
* 2 gm Garam Masala
* 200 ml Tomato puree
* Salt according to taste
* 2 gm Turmeric powder
* 5 gm Red Chilli powder
* 5 gm Coriander leaves
* 10 gm Coriander powder
* 25 gm Ginger-Garlic paste


Method:

1. Cut the paneer into 2 ½ inch by 1 inch strips. Deep fry the paneer in hot oil until golden in color. Keep aside in a bowl of salted water.
2. Chop the garlic and coriander leaves.
3. Heat the butter, add cloves, bayleaf, cardamom and cinnamon. Add the chopped garlic and sauté for a minute and add the onion paste.
4. Mix the ginger garlic paste. Add all the powders and the tomato puree.
5. Cook for 2 minutes. Add 100 ml of water and simmer for 10 minutes.
6. Add the cream and the rest of the ingredients and cook for 2 minutes.
7. Mix the fried paneer. Cook for another 2 minutes and serve garnished with cream.

Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.