Ingredients:
- Paneer: 250 gms
- Onion Paste: 1/2 cup
- Tomato Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree)
- Curd: 1/2 cup
- Butter: 5 tbsp
- Ghee: 2 tbsp
- Ginger Garlic Paste: 1 tbsp
- Kasoori Methi: 2 tbsp
- Cashewnut paste: 4 tbsp
- Dhania (Coriander) Powder: 1 tbsp
- Garam Masala: 1tbsp
- Cumin Powder: 1/2 tbsp
- Turmeric Powder: 1/4 tsp
- Chili Powder: 1-2 tbsp
- Food Color: 1 pinch
- Green Chili: 4 nos
- Sugar: 1/2 tbsp
- Cream/Malai: 2 tbsp (Optional)
- Salt to taste
- Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 2 tbsp butter and fry the paneer cubes for around 4 minutes.
- Now take out the paneer and soak it in a container with 3 tbsp of curd. This is to make the paneer soft. Keep the paneer aside for 15 minutes.
- In the same pan in which the paneer was fried, add the onion paste and saute for 5 minutes.
- Add green chili, ginger garlic paste and stir for another 3 minutes.
- Add dhania powder, turmeric, garam masala, cumin powder and chili powder. Mix well.
- Add the tomato puree. Cook for an additional 6 minutes. Occasionally stir the mixture and if the gravy in the pan becomes too thick add some water in between.
- Add the remaining curd and keep stirring the mixture for a couple of minutes.
- Then add the remaining butter, kasoori methi, ghee, cashew nut paste, sugar, salt to taste and food color.
- Now add the fried and soaked paneer cubes into the pan and mix the contents. Simmer it for 3-4 minutes.
- Finally add the cream to the gravy. Remove the pan from the heat and keep it aside for around 15 minutes before serving.
