Ingredients:
250gm paneer (cottage cheese) cubed
1-2 tbsp ghee
1/2 tsp ajwain
1 onion, finely chopped
1 tsp ginger-garlic paste
2-3 green chillies, chopped
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masalafinely
chopped cilantro to garnish
3/4 cup tomato gravy
For the Tomato Gravy:
three tomatoes,
2-3 slit green chillies,
1 tsp ginger-garlic paste,
red chilli powder,
3 cloves,
3 green cardamoms
1-2 cups of water.
salt to taste,
kasuri methi (dried fenugreek)
cream
honey (optional)
Method:
Crumble paneer coarsely and fry in ghee, keep aside
Heat ghee in a pan and add ajwain.
Saute on medium heat until they begin to crackle.
Add onion, ginger-garlic paste and chillies.
Saute until the onion turns limp.
Add the spice powders, stir and then add paneer.
Mix well.
Finally add the tomato gravy (procedure at the end of the post) and saute until everything is well blended.
Turn the heat up and saute (bhuno) till all moisture dries up (work those arms!).
Sprinkle garam masala and finely chopped cilantro. Serve hot with roti or naan.
Method to prepare Tomato Gravy:
In a stockpot add three tomatoes, 2-3 slit green chillies, 1 tsp ginger-garlic paste, red chilli powder, 3 cloves, 3 green cardamoms and 1-2 cups of water.
Simmer on low heat until reduced to pulp. Your kitchen will smell divine at this point 
Let cool, then discard skins, whole spices, chillies etc.
Mash pulp and strain into another pot. Bring to a boil. Add salt to taste, kasuri methi (dried fenugreek) and cream as desired. (If gravy is too sour adjust with honey.)
