Paneer Makhanwala

Ingredients:

1  tablespoon of oil or butter

1  large onion, roughly chopped 

1/4 teaspoon cinnamon  

2  tsp of ginger garlic paste

1  teaspoon  ground red chili pepper

250g  paneer cut into bit size cubes

1/4 cup  cashew  

2 tbsp of tomato paste or 2 fresh tomatoes

1  tablespoon tomato paste 

1/2 cup  natural yoghurt 

½ cup cilantro

4 kashmiri chilies

1tsp paprika

1 tbsp of any tandoori masala

1 tbsp of crushed kasturi methi

Process:

1.     Marinate the paneer cubes with tandoori masala and set aside.

2.     In a Large pan heat oil or butter and add the onion and the cinnamon to the pan and fry lightly.

3.    When the onions are soft, stir in the garlic and ginger, then add chilli and fresh cilantro, and saute over a medium heat.

4.     Add, tomatoes/tomato paste. Mix Thoroughly, cover and simmer for 10 mins.

5.     Add yogurt and Cashew, paprika and Kashmiri chilies  simmer for another 10 mins.

6.     Put the mixture from the above step in a blender and blend into a smooth paste.

7.     In pan heat 1tsp of oil and put in the marinated paneer cubes and fry for less than a minute.

8.     Add the paste to the paneer and cook for 5 mins.

9.     Add crushed kasturi methi and salt to taste.

 

Serve with Rotis or nan