|200 gms Paneer||1 pinch Turmeric||Fresh Dhania||Oil|
|Peas (Optional)||1 pinch Kasuri Methi||Salt|
|1 small Onion||1 tsp Red Chilli powder||Sugar|
|1 can Tomato Sauce||1 pinch Kitchen King|
|6-8 Cashews||1 clove Garlic|
|1/2 cup Whipping Cream||1 tsp Grated Ginger|
Cut the paneer into 1/2 inch cubes and soak in warm water for 10 minutes.
Cut the onion into small pieces. No need to fine chop.
In a skillet, take 2 tsp Oil and saute the garlic, onion and ginger until translucent.
Add the cashews and roast until golden.
Grind this into a very very fine paste using 2-3 tbsp water.
In the skillet, saute the kasuri methi for 1/2 a minute and add the onion paste.
Cook open for a few minutes and add in the tomato paste and all the masalas and some salt.
Saute this until the oil starts to separate.
Add the paneer and a cup of water and bring to a boil.
Blend in the fresg cream and simmer for about 10 minutes.
Garnish with Dhania and serve.
Add some fresh peas if you would like along with the paneer before boiling.