Cut paneer into cubes.

Chop and grind onion and chilies to a fine paste.

Blanch tomatoes. Take out the peel and grind in a blender to make fine purée.

Heat oil and butter in a pan. Add cumin seeds and let them splutter.

Add onion paste, ginger garlic paste and sauté till it becomes golden brown.

Add tomato puree, red chilli powder, coriander powder, salt, cinnamon and cardamom powder and cook till oil separates.

Mix in tomato ketchup

Stir in paneer cubes.

Add two cups of water and let it simmer till the gravy becomes thick.

Finally add crushed kasuri methi, stir well and remove from heat.

Serve hot with chapati, naan or paratha.