Dhaba Style Paneer Gravy #1

Ingredients:

Paneer - 200 g
Onion  - 2 (fine chop or blend)
Tomato -  2 1/2 (fine chop or blend)
Ginger garlic paste - 1 tbsp
Red Chilly powder - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Dried Kasuri Methi - 1 1/2 tsp
Garam Masala - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1 tsp
Besan flour - 1 tbsp
Cloves - 2 (Crushed)
Green Elaichi - 2 (Crushed)
Cinnamon stick - small piece
Coriander Leaves - Little (fine chop)
Ghee - 4 tbsp
Salt, Water, Oil - As reqd

Marination spice:

Kashmiri Chilly powder - 3/4 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp
Water - 1 1/2 tbsp

Method:

• In a bowl add in paneer cubes.
• Add the items under "Marination spice" and toss well.
• Set this aside for 25 mins.
• Heat  3 tbsp ghee in pan and add in marinated paneer cubes.
• Toss and cook in high flame for 2 mins.
• Transfer this to a plate.
• In the same pan add oil and ghee.
• Add in cinnamon stick and add onion.
• Saute well and add ginger garlic paste and mix well.
• Once add onion turns brown in color add in chilly powder.
• Add in pepper powder, kasuri methi, garam masala.
• Cook in low flame.
• Add in coriander powder, cumin powder and besan flour and mix well.
• Saute well and cook for about 2 mins.
• Now add in coriander leaves and mix well.
• Add in tomato and mix well.
• Cover and cook in low flame for 4-5 mins.
• Then cook in high flame for 4 mins and add paneer cubes.
• Add in half cup to 3/4 cups of water and mix well.
• Cover and cook for 4 mins.
• Serve hot with roti/poori/naan.

Note: 

I didn't add elaichi and cloves, instead added extra garam masala.