Cut the paneer into cubes. Heat oil in a pan and fry the paneer till golden brown. Take out the paneer and keep aside.

In the same hot oil add the chopped onions and fry till they turn golden brown.

Now add the chopped tomatoes and cook for about 3 minutes till they become soft and starts separating oil.

At this point, add in the ginger garlic paste and cook till you can smell the amazing aroma.

Once the oil separates add the turmeric, red chilli powder, coriander powder, cumin powder and salt and cook for 1 minute.

Now is a very crucial point that impacts the texture of the gravy. Most dhabas(road-side joints) serve spicy looking food with oil floating on top. This step helps you get that look. After you cook the spices for 1 minute, add little bit of water, cook and let the oil separate then again repeat the same. This step has to be repeated thrice.

Now once the gravy looks great it's time to add in the curd, beat it well to prevent from forming lumps. The the curd and gravy a good mix.

Once the curd has blended well with the gravy add in the dried fenugreek leaves and mix well. Here you will get that mouth-watering aroma that will make you impatient to eat.😋

If you want more gravy them add some water and add in the paneer. Cover and let it cook for 10 minutes.

We are all done, check the taste and consistency, sprinkle the chopped coriander and serve hot with rice or breads.