100 gms (3 oz) Paneer (cottage cheese)2 large Onion1 Green Chilli, seeded and chopped1 teaspoon Kasuri Methi (dried fenugreek leaves)3 medium Tomatoes1/2 teaspoon grated Ginger 2-3 cloves Garlic, crushed1/2 teaspoon Cumin Seeds1 Green Cardamom1 small piece of Bay Leaf1/8 teaspoon Turmeric Powder1/2 teaspoon Red Chilli Powder1 teaspoon Coriander Powder1/2 teaspoon Garam Masala Powder1/2 teaspoon Sugar (optional)1 tablespoon + 2 tablespoons Oil1 tablespoon Fresh Cream1 tablespoon Coriander Leaves, finely choppedSalt to taste1/2 cup Water
Cut paneer into 1-inch cubes. Finely chop 1 tomato and crush remaining 2 tomatoes into puree.
Finely chop 1 onion. Cut remaining onion into 4 equal parts and separate its layers. Heat 1 tablespoon oil in a normal or non-stick pan and shallow fry onion layers until light brown. Transfer them to a plate.
Heat 2 tablespoons oil in the same pan. Add cumin seeds, green cardamom and bay leaf, when they begin to sizzle, add chopped onion and sauté until light brown.
Add grated ginger, crushed garlic and green chilli; sauté for a minute.
Add crushed tomato puree and chopped tomato; sauté until oil starts to separate.