Blanch the tomatoes – drop tomatoes in boiling water, let cook for 4-5 minutes, then drop in cold water. Once cool enough to handle, puree.
To a pan, add butter and oil (called for under paneer gravy). When the oil is hot, add the ginger-garlic paste and stir around for 1-2 minutes. Pour in the tomato puree. Add the spice powders and salt. Mix well and cook on medium-high till it reduces to a thick gravy consistency. Fold in diced paneer. Add sugar and kasoori methi. Taste and adjust seasoning. Add a little water if you wish to thin down the gravy. Switch off and garnish with chopped coriander leaves.
Bring 3 cups of water to a boil in a pot to cook rice. Wash rice 2-3 times until the water runs clear. Drop rinsed rice into boiling water. Let rice cook for 6-8 minutes or until rice is 90% done – cooked but not too soft. Drain the water and reserve the rice. Let rice cool down completely.
To a large wok, add 3 tbsp oil. When oil is hot, add the whole spices. When the spices turn fragrant, add in the sliced onions, sliced green chillies and minced garlic. When the onions turn translucent, add salt and kewra extract. Mix well. Add cooked and cooled rice and mix gently to incorporate. Give an extra minute for the rice to heat through and the flavours to blend. Switch off. Serve hot with paneer gravy ladled on top. Enjoy!