Ingredient ! 1 cup paneer cut into 1-inch cubes. 1 cup boiled sweet corn kernels. half cup onion puree. 1 bayleaf. 25 cinnamonstick. 2 cloves. 1 teaspoon chilli powder. 4 tomatoes , blanched , peeled and pureed. half cup curds  , beaten. 2 teaspoon  fresh cream. 1 teaspoon  sugar. half teaspoon  garam masala. 2 teaspoon  oil. salt to taste. For The Paste. 1 teaspoon broken cashe wnuts.
1 teaspoon  poppy seeds . 2 cloves. 12 milli miter of ginger. 3 tablespoon warm milk. chopped coriander.
Preparation ! Soak the cashe wnuts and poppy seeds in warm milk for 25 mins. Add the garlic and ginger and grind to a smooth paste. Keep aside. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and saute till the onions turn golden brown.
Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala. Add some water to thin down the gravy if required. Add the paneer and corn and mix well. Serve hot garnished with coriander