Ingredients:

• 200 g – Paneer
• For masala:
• 2 – Onions
• 2 – Tomatoes
• Ginger / Garlic (as per your taste)
• 2 tbsp – Garam Masala
• 2 tbsp – Butter
• 1/2 to 3/4 cup – boiled Milk
• Jeera powder
• Dhaniya powder
• Fenugreek powder (a couple of pinches)
• Chilli powder
• malai – 2 tabs (optional)
• 6 – Cashew nuts in hot water (make a paste)
• salt to taste
• For seasoning:
• Shahi Jeera
• 1-2 – Bay Leaves

Method:

1. Grate the paneer. Keep it aside.
2. Saute the onion and grind it in mixer along with ginger-garlic paste into a smooth paste.
3. Puree the tomato (boil tomato in water then remove the skin and grind ).
4. Add butter in a pan, add jeera and the bay leaf.
5. Then add the onion paste and saute for 5 minutes.
6. Once done, add the tomato puree, cashewnut paste, boiling milk and all the masalas let it simmer for 6-7 minutes.
7. When oil floats to the top, add in the grated paneer (keep a little for garnish in the end) and keep in sim for 5 more minutes.
8. Garnish with the remaining paneer, dhaniya and malai before serving.

Recipe courtesy of Ramyaa Narayanan