Ingredients:

• 250 gm – Paneer (cottage cheese)
• 1/4 cup – beaten Curd
• 1/2 cup – Milk
• 1 tbsp – Cashew nut paste
• 1 tbsp – Khus Khus paste
• 4 – tomatoes, chopped fine
• 1 – onion, chopped into strips
• 3 tbsp – Butter
• 1/2 inch piece – ginger, chopped fine
• 2 – green chillies, chopped fine
• 2 – cardamoms, crushed
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 2 tbsp – Tomato sauce
• Salt to taste
• To Garnish:
• 2 tbsp – grated Paneer
• 1 tbsp – chopped coriander

Method:

1. Chop the paneer into 2 inch fingers.
2. Heat half the butter.
3. Add onion, ginger, green chillies and cardamoms. Fry for 3-4 minutes.
4. Add tomatoes and cook for 7-8 minutes, covered.
5. Add cashewnuts and khus khus paste and simmer for 2 minutes.
6. Add curd and cook for 5 minutes.
7. Add 1/2 cup water and cool.
8. Blend in a mixie till smooth.
9. Heat remaining butter, add gravy and other ingredients, except milk and paneer.
10. Boil to get a very thick gravy.
11. Just before serving, heat it.
12. Add milk and paneer fingers and boil for 3-4 minutes.
13. Garnish with chopped coriander and grated paneer.

Recipe courtesy of Saroj Kering