Paneer masala

Marinate the paneer with a little red chilli powder and salt and fry it in 1 tsp oil.

Saute onion and capsicum pieces as well. Heat 1tbsp oil in the pan, add cumin, cardamom and cloves, fry it lightly and fry the onions till they turn golden.

Add ginger-garlic paste, cook 1mnt, then add tomatoes, add a little salt and cook the tomatoes till they get tender.
Fry all the powdered spices except Kashmiri red chillies, then add 200ml of water, let a boil come and cover the pan and cook it on low flame for 10 minutes.

Grind the prepared gravy and grind it fine in the mixer, then strain through a sieve. Now heat 1tbsp oil back in the pan, and sauté it by adding bay leaves and cinnamon.

Add Kashmiri red chilli and cook it lightly and immediately add the prepared gravy to the pan and cook. Add sautéed onion and capsicum pieces, add sour cream, fenugreek seeds and salt as per taste and cook for 5 to 7 minutes.

Finally, add paneer,tomato sauce and coriander and cook for 1 to 2 minutes and switch off the gas.