Start by crumbling the paneer into small pieces. You can do this with your hands or with the help of a grater. Set aside.
Roast besan/gramflour and keep aside.
Mix together roasted besan, coriander powder, cumin, chaat masala, yogurt, turmeric powder, red chilli powder, salt in a bowl. Add a couple of tablespoons of water to make a paste.
Heat Ghee in a pan over medium flame.
Add t, green chilies, and ginger to the pan. Add finely chopped onions and saute until the onions become translucent.
Add sliced tomatoes along and salt. Cook until the tomatoes are soft
Now add the spice and curd paste and cook on slow for 2-3 minutes until masala spices are well blended.
Now add the crumbled paneer to the pan. Mix well so that the paneer is coated with the spices.
Add Milk, kasuri methi, chopped coriander and kitchen king masala.
Cook for another 3-4 minutes on a low flame, stirring occasionally to prevent sticking.
Remove from the heat.
Garnish with fresh coriander leaves, clit green chilli and serve hot.
Notes
Adjust the spice levels according to your preference. For a diabetic-friendly version, you can reduce the amount of oil used in this recipe.