firstly, in a large bowl take ½ cup curd, 1 tsp chilli powder, ½ tsp turmeric, ½ tsp garam masala, 1 tsp kasuri methi, 1 tbsp garlic paste, 1 tsp lemon juice, 1 tsp oil and ¼ tsp salt.

mix well making sure everything is well combined.

add 15 cubes paneer and mix until paneer is well coated.

refrigerate for 30 minutes making sure all the paneer are well absorbed.

firstly, in a large kadai heat 3 tsp oil, 4 pod cardamom, 1 tsp pepper, 6 cloves, 1 inch cinnamon. saute slightly until the spices turn aromatic.

now add 2 clove garlic, 1 inch ginger, 1 onion and saute until onion changes colour.

further add 2 tomato, 2 tbsp cashew and saute well.

cook until the tomatoes turn soft and mushy.

cool completely, and transfer to the blender.

blend to smooth paste adding water as required. keep aside.

firstly, in a large kadai heat 1 tbsp butter, 2 tbsp oil. add 1 tsp cumin, 1 bay leaf and saute until the spices turn aromatic.

add ½ onion and saute until the onions turn golden brown.

further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt. saute until the spices turn aromatic.

now add in prepared onion tomato paste and cook well.

cover and cook until the paste is well cooked separating oil.

now add in marinated paneer and mix well.

add water as required and just the consistency.

cover and cook for 5  minutes or until the oil separates.

further add 2 tbsp cream, 2 tbsp coriander and ¼ tsp garam masala. mix well.

finally, pour the tempering over the curry and enjoy garlic paneer curry with roti.