INGREDIENTS:

Paneer – 250 gms (cut into cubes of 1″ each)
Grated Paneer or Cheese – 1/2 tbsp.
Garlic Cloves – 8-10
1 Onion Ginger – 1″ piece
Bay Leaf – 1
Cinnamon – 1″ stick
Cloves – 2
Cardamom – 2
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Garam Masala – 1/2 tsp
Malai or Cream – 2 tbsp
Butter – 1/2 tbsp
Coriander (chopped) – 1/2 tbsp
Tomato Puree – 3 tbsp
Sugar – 1/4 tsp
Kasoori Methi – 1 tsp
Ghee to deep fry paneer

DIRECTIONS:

Deep fry paneer in hot ghee till light golden. Keep aside.

Grind the onions, ginger and garlic to a paste.

Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.

Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Add 2 cups of water. Simmer on low flames for 7-8 minutes.

Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.

Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.

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