firstly, in a large kadai heat 2 tbsp oil and 1 tbsp ghee.
add 1 bay leaf, 2 pods black cardamom, 1 inch cinnamon, 1 tsp cumin and ½ tsp ajwain.
saute until the spices turn aromatic.
now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder. saute until the spices turn aromatic.
add 1 tomato and saute until the tomato turns soft and mushy.
additionally, add prepared makhani gravy and 1 tsp salt.
stir and cook until the oil separates from the gravy.
now add boiled vegetables and mix coating the gravy well.
further, add 1 cup water and 1 chilli. mix well adjusting the consistency as required.
also, add 15 cubes of paneer and ¼ cup cream. mix well combing everything well.
cover and simmer for 5 minutes, or until the flavours are absorbed well.
now add 1 tsp sugar, 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
finally, enjoy nizami handi with roti or naan.