Cut onion tomatoes in big cunks

Take very little ghee in a karahi
    Sauté onions, tomatoes, kazoo,
    Ginger, garlic until tomatoes become  
    tender, let it cool for some time.

Transfer the whole mixture in a blender
   and blend in to a smooth paste

Take rest of the ghee in a karahi and
    fry the blended paste until oil separate
    add red chilli powder, garam masala,
    Elaichi powder, cook for 2-3 minutes
    add kasuri methi powder, add 1 add
    1/2 cups of water,

Let it shimmer for
    5_6  minutes, add paneer cut into
     cubes,let it cook for some more time
     in the end when curry cools down add
    fresh cream to adjust the gravy,
    garnish with coriander leaves, serve
    Hot with roti, nan or rice