Shallow fry paneer cubes until golden brown on both the sides.
Immerse them in warm water for 10 minutes.
In the cooking pan pour 2 tbsp ghee and 1 tsp cooking oil, add 1 tsp cumin seeds, bay leaves, green cardamom, cardamom (black), cloves, black peppercorns, asafoetida powder. Saute and add sliced onions, fry till golden brown.
Add ginger garlic paste, turmeric and cook for few minutes.
Mix in chopped tomatoes and salt to taste and cook till they are mushy.
Add curd, cumin, coriander powders, and red chilli powder. Stir well, cook for two minutes.
Add Brussels sprouts slices, cook for five minutes, stir occasionally. Add around 1/4 cup hot water to make the gravy of desired consistency.
Incorporate the paneer cubes. Sprinkle kasoori methi and cook for about 2 minutes
In this recipe, there will be another tempering or tadka. In a separate pan on medium high heat, add 1 tbsp ghee, 1 tsp cumin, 1 tsp crushed coriander, onion cubes and slit green chilies, saute them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute. Cover and cook on low medium heat for 1-2 minutes.
Garnish with freshly chopped coriander leaves.
Serve it hot with roti or naan.
