1. Cut the paneer into cubes, deep fry in oil till golden brown, drain and set aside.
2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered.
3. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixture till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
5. Boil to get a very thick gravy. Add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander leaves and grated paneer