Paneer Makhani

Ingredients

Main	Spices	Seasoning	Generic
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

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.