Wash the tomatoes, green chili, and ginger. Gather all the whole spices. Place a pan on the stove and add the tomatoes, ginger, 1 green chili, and all the whole spices. Add 2 teaspoons of ghee and mix well. Sauté everything for 1 minute.

Add the Kashmiri red chili powder, salt, and water. Mix well, cover, and cook on medium heat until the tomatoes are soft. Once the tomatoes are soft, turn off the heat and let the mixture cool.

Add the Kashmiri red chili powder, salt, and water. Mix well, cover, and cook on medium heat until the tomatoes are soft. Once the tomatoes are soft, turn off the heat and let the mixture cool.

Once cooled, blend the mixture into a fine paste. Strain the paste through a sieve to get a smooth gravy.

In a clean pan, melt 2 teaspoons of ghee. Add 1 green chili (sliced lengthwise) and the paneer cubes. Sauté for 1 minute.

Add the prepared gravy to the paneer. Add a little water if needed and bring to a boil. Stir in the fresh cream. Finally, crush the dried fenugreek leaves and add them. Mix well and turn off the heat after 1 minute.

Serve hot with roti, naan, or any bread of your choice. Enjoy!
Note: If you want to add garlic and onion, cook the onion with the tomatoes for the gravy and blend together. Sauté garlic with the green chili before adding the prepared gravy. I didn't use them, but the curry still turned out delicious. Do give it a try!