Paneer Makhani

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes 2 servings
  
Ingredients :

For The Red Gravy
1 cup chopped tomatoes
1/2 cup sliced onions
1/4 cup cashewnuts (kaju)
2 whole dry kashmiri red chillies

Other Ingredients :

2 tbsp butter
1 tsp garlic (lehsun) paste
25 of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1 bayleaf (tejpatta)
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
3 tbsp tomato puree
salt to taste
2 tbsp whisked curds (dahi)
1/2 tsp sugar
2 tbsp fresh cream
1 cup paneer (cottage cheese) strips , cut into 1" x 1/4"

For The Garnish
1 tbsp fresh cream

Instruction For the red gravy : 

1. Combine all the ingredients along with 1 1/2 cups of water in a kadhai and boil on 
    a high flame for 10 to 15 minutes or till the tomatoes are soft, while 
    stirring occasionally.
2. Cool and blend in a mixer to a smooth paste. Keep aside.

Instruction : 
1. Heat the butter in a kadhai, add the garlic paste and sauté on a medium flame for 
    a few seconds.
2. Add the cinnamon, cloves, cardamom and bayleaf and sauté on a medium flame for 
    a few more seconds.
3. Add the dried fenugreek leaves, garam masala, tomato purée and red gravy and 
    sauté on a medium flame for another 2 to 3 minutes, while stirring continuously.
4. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while 
   stirring continuously.
5. Add the curds, mix well and cook on a medium flame for 1 more minute.
6. Add the sugar, 1/4 cup of water, paneer and cream, mix well and cook on a 
    medium flame for another 2 minutes.
7. Serve hot garnished with fresh cream.