Add onion, ginger, green chili and cardamom to 2 tbsps. of heated ghee.
2.
Saute until light brown, then add the tomatoes, cover and cook on a low flame for a few minutes.
3.
Now add the curd, cook for 2 minutes, remove form heat and blend in a blender with 1/2 cup of water.
4.
Cook the puree in the remaining ghee for a few minutes, then add the salt, chili powder, garam masala, tomato sauce and enough water to make a thick gravy.
5.
Cook on a low flame and then keep aside.
6.
Just before serving, heat the gravy and add the paneer pieces, milk and serve garnished with grated paneer.
