Dry Roast chana flour in a thick pan on the lowest flame till it changes colour and releases aroma. Ensure to mix it continuously for even cooking and avoid burning. Take it out in a plate.

Take 2 tbsp oil in the same pan. Crackle cumin seeds. Add kasoori methi and fry a bit. Add red chilli powder and mix. Quickly add curd. Mix well. Add chana flour, mix well.

Add water, combine and cook on low flame till oil oozes. Keep it aside.

In another pan, combine oil and butter. Add green chillies and onions. Fry them till they are pink. Add ginger garlic paste. Fry for a few seconds until it looks crunchy and oil oozes. Next add all the powder spices and combine well. Fry for a few seconds. Next add tomatoes and salt.

Fry a bit till oil oozes. Add 1 cup water and cook on low heat till oil is seen on the surface and the tomatoes are cooked. Combine it with the chana four gravy. Add about a cup of water to adjust the consistency. Simmer it until much oil is seen on the surface.

Add paneer, tomato, onion, ginger and green chillies. Combine well. Adjust spices. Bring it to a boil and it's ready to serve!

Serve with paratha, rice, naan, bread etc