Place green tomatoes in a pan, add a little water and boil.

Cover and cook for 15-20 mins. Strain and blend the tomatoes to a puree.

Set aside in a bowl.
Reserve the cooking liquid.

Marinate paneer pieces with lemon juice, green chilli paste and salt for 15 mins.

Heat oil in a pan and add green garlic greens, capsicum, spring onion greens and sauté.

Cool and blend to a purée. Set aside in a bowl.

Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and sauté.

Add chopped green garlic bulbs, ginger paste and sauté. Add khoya and green tomato purée and sauté.

Strain reserved cooking liquid and add gravy. Add capsicum puree and mix.

Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix. Add fresh cream and stir gently.

Sprinkle kasoori methi and remove from heat.

Mix gently and serve hot with roti or parantha.