Cut paneer in cubes, soak in hot water with lil salt for 1/2 hr, strain it, keep aside.

Take a wok, add oil, heat it, in goes tejpatta, dry red chilli & jeera, let it splutter.

Add in green chilli, garlic & ginger, saute it until light brown.

In goes onion, stir fry it until light brown.

Now add tomato & salt, mix it well, cook it covered on low flame until tomato becomes a lil mushy.

Open the lid, increase the flame, add haldi powder, red chilli powder & dhania powder, mix it well, sprinkle lil water, stir fry it until oil has oozed out. In goes garam masala powder & kasoori methi, mix it well.

Whisk the curd, add in the masala, mix it well, lower the flame, cover it with the lid, cook it until oil has surfaced.

Now add palak puree, mix it well, cook it covered on low flame for 3 minutes.

Meanwhile take a pan, add 1 tbsp oil & 1 tbsp desi ghee, heat it, add paneer pcs, just saute for a minute.

Open the lid of the wok, add paneer pcs along with the left over oil or ghee, mix it well, sprinkle lil water, cook it covered on low flame for 3 minutes.

Turn off the flame, open the lid after 10 minutes, take out in a serving bowl, keep aside. Take a tadka pan, add 1 tbsp desi ghee, heat it, in goes chopped garlic, saute it until light brown, add in dry red chilli, saute it for 10 sec.