Cut the Paneer in to triangle pieces, deep fry in oil to light brown and keep aside.
Heat 2 cups of water in a vessel. Add tomato pieces, clove, cinnamon, green cardamom, cashews, garlic and ginger pieces.
Boil till the tomatoes become mushy. Allow to cool down. Grind to smooth paste and keep aside.
Heat a wok with oil and better. Season with cumin seeds and bay leaf. Once they splutter sauté the green chillies for few seconds.Then add the tomato paste and onion paste.
Throw in the garam masala powder, red chilli powder, amchur powder and required salt. Keep frying in medium flame till oil separates. Now add the fried paneer pieces, crumbled paneer and mix gently.
Wait till the spices blend well with the Paneer. Finally add the kasuri methi leaves and garnish with coriander leaves.
By Ria Samuel