1 tejpatta/indian bay leaf__^^__2 to 3 cloves__^^__½ inch cinnamon__^^__2 green cardamoms__^^__1 single strand of mace__^^__a pinch of asafoetida/hing__^^__200 to 250 grams paneer/cottage cheese__^^__2 to 3 tbsp butter__^^__1 tsp kashmiri red chili powder or deghi mirch__^^__1.25 cups water or add as required__^^__½ tsp ginger paste or ½ inch ginger crushed to a paste in mortar-pestle__^^__1 green chili__^^__slit__^^__½ tsp garam masala powder__^^__1 tsp kasuri methi/dry fenugreek leaves__^^__crushed__^^__1 to 2 tbsp chopped coriander leaves/dhania patta__^^__2 tbsp low fat cream (optional)__^^__¼ to 1 tsp sugar__^^__add as per taste and depending on the sourness of the tomatoes__^^__salt as required