Begin by stirring well and adding 100 ml of whisked curd along with a splash of water.
Cook the mixture on a low flame for about 20 minutes, allowing the gravy to thicken and become creamy.
Next, gently incorporate the fried or marinated paneer cubes into the gravy.
Add ¾ tbsp of Lahori masala and let it simmer for an additional 5 minutes.
To finish, sprinkle a pinch of kasoori methi powder and garnish with fresh coriander leaves.
