Heat up the ghee and oil in a wok on medium flame. Add cumin seeds and chopped onions. Saute onions till it turns brown in colour.
Add ginger garlic paste. Mix and cook for a minute.
Now add tomato puree, turmeric powder, kashmiri red chilli powder, cumin coriander powder and salt. Mix and cook till ghee is released.
Lower the flame and add curd. Mix well and add water. Mix well and bring it to boil and further cook for 2 to 3 mins.
Add crumbled paneer. Mix very well and cook for 3 to 4 mins.
Add garam masala, kasuri methi and fresh green coriander leaves. Mix well and cook for a minute. Switch off the flame.
Garnish with fresh green coriander leaves and serve hot with roti or paratha.
