In a mixing bowk, add paneer cubes, salt, red chilli powder and turmeric powder. Mix well so masala coats to paneer cubes.

Now in a pan, add ghee and roast the paneer on all sides until browned.

Switch off the gas and keep aside the roasted paneer.

Heat oil and ghee in a pan. Once the oil is hot then add cumin seeds, cinnamon, bay leaf, dry red chilli, black pepper, cloves, green cardamom and a pinch of hing. Sauté dry spices for a few seconds.

Then add onion, ginger and garlic paste. Sauté until the onion turns nicely browned.

Now add turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, roasted gram flour and salt. Sauté spice for a minute.

Add green chilli and tomato puree. Cover and cook until oil starts to separate from the sides of the pan.

Then add 2-3 tbsp hung curd into the gravy. Stir continuously until oil separates from the gravy.

Add 1 cup water and bring the gravy to a boil.

Then add fried panner pieces and kauri methi. Cover and cook for 2 minutes.

Garnish with fresh coriander leaves and serve hot with wheat naan or roti.