finely chop the onions and capsicum roughly chop the tomatoes, green chili, ginger and garlic.

crush the ginger and garlic in a mortar-pestle to a paste.

add the chopped tomatoes in a blender and make a smooth puree. keep aside.

chop the paneer in ½ inch cubes.melt butter on a tawa or skillet.

add the carom seeds/ajwain and fry them for a few seconds or till aromatic.

add the onions and saute till translucent.

add the ginger-garlic paste, green chilies, finely chopped capsicum/and saute for about 3 minutes.

then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala.

if you don't have pav bhaji masala,.stir and saute for about a minute.

then add the tomato puree and salt.stir well and saute till you see butter releasing from the sides and the masala has thickened a bit.

this takes about 8 to 10 minutes on a low flame.

if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.

add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves.

stir very well and switch off the flame.

garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naans.