For Gravy paste
Heat a Kadai with 2 teaspoons of oil and Butter. Add all the items given for the Gravy paste one by one and sauté for 5 minutes. Transfer to a blender, grind to smooth and keep aside.
Peel the onion and cut the onion and capsicum into squares like petals and keep aside.
Heat a pan with remaining oil and butter. Do the seasoning with cumin and once it splutters put in the Bay leaf, coarsely crushed clove and cinnamon. Now fry the onions and capsicum for just two minutes in high flame. (Let them stay crunchy and not soft)
Pour in the grinded paste and all the powders mentioned above except the Garam Masala Powder. Once the oil separates add the Paneer cubes, salt and mix well. Add a cup of water and wait till the gravy thickens.
Crush the Kasuri methi leaves with hand and add to the gravy along with garam masala powder. Give a stir and switch off the stove. Garnish with coriander leaves.
By Ria Samuel