Heat some oil/ghee in a kadhai, add the whole garam masalas. Once they are aromatic, add the chopped onion and green chillies and saute till golden brown.
Add ginger garlic paste and saute further, then add the chopped tomatoes and cook till they are soft and mushy.
Add salt and powdered masalas and cook further.
Then add the yoghurt and cook till the masalas leaves oil. Add water to form the gravy, once it boils, add the crumbled Paneer.
Check for salt and serve with fresh coriander leaves.
