Paneer Makhanwala

Ingredients

300	gms	Paneer
1	cup	Chopped Onions
2	cups	Tomatoes Chopped
¼	cup	Fresh Cream
50	gms	Cashew Nuts
1	tblsp	Garlic Paste
½	tblsp	Ginger Paste
½	tblsp	Green Chilly Paste
1	tsp	Haldi
2	tsp	Chilli Powder
1	tsp	Tandoori Masala Powder
½	tsp	Garam Masala Powder
1	tsp	Jeera Powder
¾	tsp	kasturi methi
4		Dry Kasmiri Chilli
1		Tej Patta
2	tblsp	Thick Yogurt
1	tblsp	Tomato Ketchup
2	tblsp	Butter
1	nos	Lemon Juice
4	tblsp	Oil Plus for Frying
		Salt, Sugar to Taste
For GarNICHE
Fresh Hara Dhania Chopped
Grated Paneer, Fresh Cream
Roasted Kaju, Butter

Method

Cut paneer into medium cubes. Take a mixing bowl and add 1 tblsp oil, thick yogurt, tandoori masala powder, ½ tsp haldi, ½ tsp chili powder, lemon juice, salt to taste and mix well. Marinate the paneer in this masala and keep it aside.

Take a sauce pan heat oil. Add onions and saute until translucent. Add tomatoes, G/G/GC paste, haldi powder, chilli powder, kashmiri chili, salt to taste and saute for another 3 minutes stirring well. Remove the the pan from heat and add cashew nuts. Blend the mixture into a fine smooth paste and keep it aside.

In the same pan heat butter, add tej patta and pour the blended mixture into the pan and stir cook. Add tomato ketchup, little sugar to taste, marinated paneer along with the marination, stir and cook for 2 to 3 minutes. Taste and adjust the flavor.

GarNICHE with roasted kaju, Fresh Cream, Butter and Chopped Hara Dhania. Make sure to serve with garma garam paratha.