Take a pan, add oil, heat it, in goes onion & green chilli, saute it for 2 minutes.In goes ginger garlic, saute it for 2 minutes. Now add tomato & salt, mix it well, stir fry it for a minute, add 1/2 cup of water, mix it well, cook it until tomato becomes soft.

Turn off the flame, allow it to cool down, grind it to a fine paste, keep aside.

Take a wok, add oil, heat it, adjust the quantity of oil as per your choice. In goes elaichi & dalchini, saute it for 20 sec.

Now add 4 tbsp of gravy masala, mix it well, add in salt, give a stir, in goes 1/2 cup hot water, mix it well, cook it on moderate flame for 5 minutes.

Add in haldi powder, dhania powder & kashmiri red chilli powder, mix it well, cook it for a minute.

Whisk curd, add in the masala, mix it well, cook it covered on low flame until oil has surfaced.

Open the lid, add garam masala powder & kasoori methi, mix it well, increase the flame, cook it for a minute. In goes milk, mix it well, cook it for a minute.

Now add paneer pcs, mix it gently, cook it for 30 sec.

Add in 1 cup hot water, mix it well, give a boil, lower the flame, cover it with the lid, cook it until gravy turns a Lil thick or saucy.

Turn off the flame, open the lid after 10 minutes, take out in a serving bowl, garnish it with a dhania leaf...