Paneer – 300 grams

Onion – 2 (chopped)

Cream (Cream) – Half a cup

Corn Floor – 2 tablespoons

Cumin Powder – 1 tsp

Coriander powder – 2 tsp

Red chili powder – 1 tsp

Turmeric – 1 tsp

Ginger (grated) – 1 tsp

Green chili (chopped) – 2

Cinnamon – 1 inch piece

Tomato Puree – 1 Cup

Tejpatta – 2

Clove – 4

Green Cardamom-3-4

Garlic – 5 buds

Cashew – 2 tablespoons (crushed)

Coriander leaf paste – 2 tablespoons

Oil – as needed

Salt – as per taste

Start by preparing masala – Boil onion, garlic, bay leaf, cardamom, green chillies, cinnamon and cloves by adding some water. On the other hand, cut off the cheese.

Prepare cheese stuffing – Crush some pieces of cheese and add cashews and coriander paste to it. Now fill this stuffing between two paneer pieces and set it lightly.

Make the cheese fry – Make the stuffed cheese in the corn floor solution and then fry it lightly.

Make onion paste – Take out boiled spices and grind them.

Start making gravy – Heat oil in a pan, add bay leaf and cardamom to it. Then add onion paste and fry till it becomes golden.

Now add tomato puree and spices – Add tomato puree to the gravy, then add turmeric, chilli, coriander powder, cumin powder and salt.

Add some water and cook the gravy – When the oil starts separating, then add 2 cups of water and let the gravy boil.

Now add pieces of cheese – Add stuffed cheese to the gravy and cook lightly.

Give the last touch with cream – Now add cream and cook for 2 minutes.