Chop Onions very-very finely.

Grind Tomatoes, Green Chillies finely into purée in a mixer grinder.

Cut Paneer into cubes & keep them at room temperature for 30 minutes.

Now take a bowl, add chopped paneer cubes in it with 1 Table Spoon Ginger Garlic Paste, 1 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Chaat Masala, 2 Table Spoon Oil, 1/4 Cup or 2 Table Spoon Dahi & 3 Table Spoon Besan in it & mix them properly but carefully so that paneer cubes doesn’t break.

Meanwhile, take a kadhai, add 1/4 Cup Desi Ghee in it with 2 Table Spoon Oil & keep the gas on medium flame.

When ghee gets heated up, add Khade Masale in it & let them sizzle.

When they start sizzling, add finely chopped onions in it & roast them till they turn into golden brown in colour.

After 2-3 minutes, when they are 60-80% cooked, add 1/2 Teaspoon Haldi Powder, 1 Table Spoon Ginger Garlic Paste in it & cook them for 1 minute.

Now Lower the flame & add 1/2 Cup Dahi in it & start stirring it immediately so that it doesn’t get burned.

After 2 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.

After 10-15 minutes, take a kadhai, add 2-3 Table Spoon Oil in it & keep the gas on medium flame.

Now roast all paneer cubes one by one till they develop a crust on their surface & then take them out in a bowl.

Now after 5-6 minutes, when oil is completely released, add 5 Teaspoon Dhaniya Powder, 1 Teaspoon Laal Mirch Powder, 2 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 2-3 minutes.

Roast masalas well.

After 2-3 minutes, add 1 Teaspoon Garam Masala, 1 Teaspoon, Roasted Kasuri Methi, 3/4 Teaspoon Roasted Jeera Powder, Roasted Paneer cubes with some water in it & mix them properly.