Ingredients
• 8-10 tomatoes, roughly chopped
• 1 green chili
• 1-inch piece of ginger, roughly chopped
• 8-10 black peppercorns
• 4 cloves
• 1 bay leaf (tej patta)
• 1 small green cardamom
For Tadka:
• 2 tbsp butter
• 1 tbsp oil
• ½ tsp cumin powder
• 1 tbsp red chili powder
• 1 tsp cornstarch
• 2 tbsp cream
• 200g paneer

Method
1. In a wok, add the chopped tomatoes, green chili, ginger, black peppercorns, clove, bay leaf, cardamom, and half a cup of water. Mix well, cover, and simmer on low-medium heat for 8-10 minutes, stirring occasionally.
2. Once the tomatoes are soft and mushy, turn off the heat. Either mash through a sieve to remove whole spices or blend into a smooth paste and strain.
3. In the same wok, heat 2 tbsp butter and 1 tbsp oil. Add cumin powder, red chili powder, and the tomato puree. Mix well and bring to a boil.
4. Season with salt and a pinch of sugar or honey. Let it simmer for a few minutes.
5. Stir in 2 tbsp cream and let it boil. Add 1 tsp cornstarch mixed in water and simmer until the gravy thickens. Add more starch if needed.
6. Finally, add paneer pieces to the gravy and mix gently. Serve hot with chapati or naan.
Enjoy!