Roast one serving spoon besan and keep aside. Mix Kashmiri Lal Mirchi and local spicy red mirch into this. Cut paneer into small cubes and toast with little refind oil till little brown and keep aside. Cut onion into small piece, make tomato puree and ginger garlic paste. Add Desi ghee into pan and heat it till hot add khada masala (elachi, jeera, sabut dhaniya, moti elachi, long, sabut Kali mirch, tej pata)

After some time add chopped onion into it to fry till it turn brown, add ginger garlic paste add little salt and keep stiring, now add tomato puree and turmeric powder, after some time add curd and keep stiring so that curd may not burn or scattered. When the mixture leave oil it means it's about to ready to add spicy mixture into this..

Add little water again so that mixture may not burn, when it leaves oil add small quantity of water and make little boil now add paneer and cover it on low flame

After 5-7 min check again it leaves oil and color to the dish, finally add jeera powder, garam masala, kasuri methi and butter, pinch of sugar not more than that.. Continue stir the dish till the desired consistency left. Garnish with green dhaniya leaves. Enjoy with your choice of bread.