Take chopped ginger, garlic, tomatoes, onions and kaju and badam in a pressure cooker and fry for 2 minutes with 1 tsp oil on low flame.

Put 1 glass of water and cook for 2 whistle. Let the cooker cool. Make a fine paste of the masala and keep the extra water in cooker for further use.

Heat 2 tbsp oil in a kadai. Crush elachi and all sabut garam masala and saute in love heat for min.

Now add haldi and lal mirch powder, it will bring a beautiful colour to the gravy.

Put the masala from the grinder and mix properly with oil. Add dhania and zeera powder and mix well. Now cover the kadai and cook for 2 minutes in low medium flame.

Switch off the flame and let the masala cool and add dahi. Mix well and bring back the kadai and keep on low medium flame.

Cook the mixed dahi and masala continuously. If gravy is thick, make it according to your choice by adding the extra water of masala from cooker. Add salt and malai, cover and cook for 1 min in low medium flame.

Put the paneer and garam masala powder, mix well, cover and cook for 1 min in low medium flame.