Blend the ginger and garlic to a paste.
Heat ghee in a pan and add the ginger-garlic paste. Saute till the raw smell disappears and the garlic browns lightly.
Then add the finely chopped chillies and tomatoes. Saute on medium heat till the tomatoes turn mushy (this takes about 5 minutes).
Meanwhile, crush the green cardamom and cloves.
Once the tomatoes turn mushy, add the cardamom-clove powder and mix well to combine.
Next switch off the heat, cool lightly and blend the mixture; use this as the base gravy for the dish.
Heat the same pan again, add butter followed by the blended gravy. Add water to adjust thickness of gravy.
Add the dry fenugreek leaves and garam masala and cook on low flame till the gravy thickens. Remove from heat and keep aside.
Next, heat a tawa (flat girdle) or pan (if you don’t have a tawa like me) and add a tbsp or two of ghee.
Crackle ajwain or carom seeds and then add one chopped onion.
Next add ginger slivers and sauté well.
Add turmeric powder, red chilli powder, coriander powder, salt and paneer cubes. Mix this thoroughly to coat the paneer cubes. Add a few tbsps of water if necessary. Cook on low heat for around 2 minutes and remove from flame.
Add this to the prepared gravy and bring to boil.
Switch off flame and garnish with coriander leaves.
Add a dash of cream or grated cheese on top as garnish just before serving.