Ingredients

• 250 gm paneer
• 1 teaspoon butter
• 2 onions sliced
• 4 tomatoes chopped
• 1/2 tsp cumin seeds
• 1 teaspoon ginger
• 6 pods of garlic
• 4 green chilies
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 teaspoon crushed kasuri methi
• 1 teaspoon cashew nuts paste
• 1/2 teaspoon sugar
• 4 Kashmiri Red chilies
• Fresh coriander leaves chopped
• 1 teaspoon cooking oil
• Salt to taste

Instructions

1. Make small pieces of paneer and keep aside.
2. Heat 1 teaspoon oil in a pan and add sliced onion. Saute till onion turns little golden brown in color.
3. Remove the onion and set aside to cool.
4. Now in a mixer grinder add chopped tomatoes, ginger, garlic, green chilies, Kashmiri red chilies and fried onion. Grind into a smooth puree. Use little water while making a fine paste out of it.
5. Reheat the same pan and now melt butter in it.
6. Add cumin seeds along with whole garam masala and saute for one minute on low flame with continuous stirring.
7. Add prepared puree of onion and tomatoes, salt, red chili powder, turmeric powder, coriander powder, sugar and crushed kasuri methi.
8. Cook on low flame for 4-5 minutes, till oil begins to separate and a nice color of gravy comes out.
9. Add cashew nuts paste and cook it for one minutes. Then add pieces of paneer and cover the pan.
10. Cook it for 4 minutes on low flame. Check the paneer must turn soft now. Garnish with few finely chopped coriander leaves and serve hot with Tandoori roti or butter naan.

Notes