Dhaba Style Paneer Masala

1: Heat up oil and add the whole spices (cinnamon, cloves, green cardamom, and black cardamom).

2: Add the sliced onions and cook until they are golden brown.

3: To the golden brown onions, add ginger garlic paste, slit green chilies, all the spice powders, and salt. Saute for 20 seconds.

4: To this, add tomato puree. Cook for 5 minutes, covered.

5: Add water followed by the khoya to this and cover it with a lid. Cook it on low flame for 7-8 minutes.

6: Add the paneer pieces to this and mix for 2 minutes.

7: The oil should be floating on the top or around the edges. This is a sign that the masalas have been cooked. Taste and adjust the salt, if needed. Add chopped coriander leaves, ginger julienne and Kasuri methi leaves to the curry. Remove from the heat.

8: Serve hot and top with melted ghee, ginger julienne, and coriander sprigs.