firstly, in a large bowl take 15 cubes paneer, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp ginger garlic paste and ¼ tsp salt.

mix well combining all the spices well.

cover and rest for 30 minutes or more for marination.

now heat 3 tsp oil and saute marinated paneer.

do not overcook the paneer as it turns rubbery. keep aside.

in a large kadai heat 1 tbsp ghee and 2 tbsp oil.

add 1 tsp cumin, 1 bay leaf, 1 pod black cardamom, 1 inch cinnamon, 2 pods cardamom and 4 cloves.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.

saute on low flame until the spices turn aromatic.

add 2 cup tomato puree and mix well.

cover and cook for 10 minutes or until the oil separates.

keeping the flame on low, add ½ cup curd and stir continuously.

keep cooking until the curd is well combined.

now add 1 cup water and mix well adjusting the consistency as required.

further, add cooked paneer and mix well.

cover and simmer for 5 minutes or until the flavours are well absorbed.

add 1 tsp kasuri methi, 2 tbsp coriander and mix well.

finally, enjoy paneer ki sabji with roti or rice.