Paneer Makkani

Ingredients

Paneer – a packet full cut into cubes

Tomatoes – 3 large

Butter – 1 tbsp

Tomato ketchup – 3 tbsp

Ginger garlic paste – 2 tsp

Jeera/cumin  seeds – ¾ tsp

Coriander powder – 1 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Cashew nut paste – 10 nos.

Cream – 3 tbsp

Water – ½ cup- to combine in well with the gravy.

Olive oil – 1 tbsp

Salt to taste

Method

Heat oil and butter in a pan, add jeera and ginger garlic paste. Boil tomatoes with water for 5 min. Take it out of water and puree the tomato in a blender. Add it to the pan containing jeera or cumin seeds and ginger garlic paste. Cook till it gets done. Add in the red chilli, coriander, salt and garam masala powder. Mix well. Add in the tomato ketchup and cashew paste. Mix till the oil starts to separate out. Add in the cut paneer pieces. Add a little water to let it cook well. When cooked and done, add in the cream while keeping the pan on low heat. Mix well. Remove from heat and serve hot by garnishing with coriander leaves.