Grate onions and tomatoes saperately.

Cut the paneer in pcs as per your choice. It can be small.or big one. I took medium size. Add salt, red chilli powder and ginger garlic paste to the cubes and coat it well and keep aside. This will keep the paneer soft

Heat the oil / mustard oil in pan. When fully hot, switch off the flame and out mandeer cubes in it for 15 20 sec only. Else it will become chew. No need of doing them golden. Keep the cubes aside now.

In the same oil, add elaichi 2 3 laung. Now add onion after 15 sec and put 1tsp salt so that the water in it gets evaporate quickly. Stir in between occasionally. The onion will shrink first and leaves oil.

You have to wait till the onion turns brown in colour. It means till caramelization.

As the onion turns like biryani rice after around 7 to 10mints on high flame, add half cup water and cover it with lid immediately. After 2.mints, you will see your curry is perfect.

Now add grated tomatoes to the puree. And wait till it leaves the oil.

Add spices to the curry. Haldi, coriander powder, black pepper, black salt and red chilli powder. Food colour is optional. I have not used it. It can be used to give perfect colour as per restaurant style.

Now add 1 to 2 cups of water if u want the dish to be served with chapati or naan and 2 ti 2.5 glass if you want to serve with rice. I added 1 glass of water.

Get it mixed well with curry and gives the dish perfect texture.

Switch off the flame and add paneer to it. Add garam masala and give light stir to the curry.

Garnish with coriander leaves and serve hot.