Paneer/Cottage Cheese – 250 gm
Cinnamon – 1 small piece
Cloves – 2
Onion – 2 (medium, sliced)
Ginger Garlic paste – 1 tbsp
Red Chilli pwdr – 1 ½ tsp
Garam masala – ½ tsp
Coriander pwdr- 1 tsp
Turmeric pwdr – ¼ tsp
Cumin pwdr – ½ tsp
Kasuri Methi – 1 ½ tsp
Cashew – 12 numbers (grind to paste)
Tomato – 3 numbers (boil, drain the water completely and remove the skin and grind)
Fresh cream – 3 tbsp
Butter – 4 tbsp
Salt – to taste
Ghee (Clarified butter) – 1 tbsp
Heat ghee in a pan. Add paneer cubes and saute till light golden brown. Keep this in a separate bowl and add 1 cup hot water to it. Leave it for five minutes. Drain the water and keep it aside.
In a deep pan heat 1 tbsp of butter, add cinnamon and cloves. To this add the sliced onion and saute till soft. Grind this sauted onion to fine paste.
Heat 2 tbsp butter in a pan. Add ground onion (from step 2) and saute till raw smell disappears and the color changes slightly. Add ginger garlic paste, saute for another 2 to 3 minutes. To this add chilli pwdr, garam masala pwdr, coriander pwdr, turmeric pwdr, and cumin pwdr. Saute till the raw smell disappears. Add Kasuri methi and cashew paste and mix well.
To this add the tomato puree and when it starts to boil reduce the flame and cook for 5 minutes.
Add the paneer cubes and ¼ cup of water and cook for about 10 – 15 minutes in low flame till the desired the consistency is obtained.
Remove from the flame and add fresh cream and remaining 1 tbsp butter. Mix well and serve hot.