Heat oil and fry tomatoes, dhania leaves, onions, green chilli. Keep aside.
Make kaju paste and grind with the fried ingredients. Heat oil and butter in a pan, add fennel, cinnamon stick, cardamom, clove, ground paste and fry until the oil separates. Add ginger garlic paste and add salt, turmeric, chilli power, a little garam masala, dhania leaves and add some water.
Cook till oil separates.
Add fried paneer and garnish with dhania leaves.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.