Paneer Makhani

Ingredients

MainSpicesSeasoningGeneric
200 gms Paneer1 pinch TurmericFresh DhaniaOil
Peas (Optional)1 pinch Kasuri MethiSalt
1 small Onion1 tsp Red Chilli powderSugar
1 can Tomato Sauce1 pinch Kitchen King
6-8 Cashews1 clove Garlic
1/2 cup Whipping Cream1 tsp Grated Ginger

Method
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.

Notes
Add some fresh peas if you would like along with the paneer before boiling.

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