Take a wok, add oil, heat it. In goes dalchini, laung & bari elaichi, saute it for 10 sec.

Now add onion, stir fry it until light brown, meanwhile add ghee.

Now add ginger garlic paste in the masala, saute it until rawness is released, add very lil water to avoid burning.

In goes salt,Kashmiri red chilli powder & dhania powder, mix it well, cook it for a minute.

Add in dahi, mix it well. Cook it stirring on high flame until oil has oozed out.

Add in tomato puree, stir fry it for a minute, in goes garam masala powder, kewra water & rose water, mix it well. Cook it until oil has surfaced.

Now add 1 cup hot water, mix it well, in goes kasoori methi, mix it well. Give a boil.

Add in fried paneer, stir it, cook it covered on low flame for 5 minutes.