INGREDIENTS

METHOD

• In a heavy bottom pan add 2 tsp butter.
• Then add tomato, onion, garlic, ginger, one green chilli, dry masala of star anise, cinnamon, black cardamom, green cardamom, cloves and bay leaves.
• Add one tsp each of salt and Kashmiri mirch. Add little water and let it cook for 10-minutes on medium heat.
• Then check if the tomato and red bell pepper are tender.
• Remove it from the the heat and remove whole spice pieces of garam masala and let  the mix to cool down.
• Grind the mix to a paste in the the food processor or in a smoothie maker. There should not be any skin in the ground sauce. Sieve it if there is any. 
• Use the same pot and add butter, Shahi jeera , ginger & garlic paste,  Kashmiri mirch and salt.
  Fry for 1-minute then add paneer.
  Fry for further 2 minutes and add the gravy. If the gravy is thick add water to make it to the thickness you want.
  Boil it for further 2 minutes and sprinkle kastoori methi crushed with hands. Add a tsp of single cream.
  If the tomatoes are bit sour then you can add sugar or honey . Mix. Well. 
  Garnish with a sprig of mint or coriander leaves.
  You can serve it with tandoori roti or butter Nan.