For marination - Mix hung curd, 20 gms red chilli powder, garam masala, ginger garlic paste, kasoori methi, oil 20 gms crushed saunf, mustard oil and 1/2 tsp salt in a bowl. Marinate paneer pcs in the mixture for 2 hrs.
For gravy - Grind chopped tomato, chopped onion, cashew paste, 20 gms red chilli powder, turmeric powder, 20 gms crushed saunf powder to make a smooth paste.
Heat 20ml of ghee in a pan. Add mustard seeds and grounded paste to it. Add 3/4 cup water. Boil for a min add butter and cook till it leaves a good aroma.
Add marinated paneer to the gravy. Garnish with coriander and cream (optional) and its ready to serve with paratha or chappati.
