Paneer Makhanwala

Ingredients
Paneer- 250 gms (cut into cubes of 1" each)Grated Paneer or Cheese - 1/2 tbsp.Garlic Cloves - 8-101 Onion Ginger - 1" pieceBay Leaf - 1 Cinnamon - 1" stickCloves - 2Cardamom - 2Red Chilli Powder - 1 tspTurmeric Powder - 1/4 tspSalt - to tasteGaram Masala - 1/2 tspMalai or Cream - 2 tbspButter - 1/2 tbspCoriander (chopped) - 1/2 tbspTomato Puree - 3 tbspSugar - 1/4 tspKasoori Methi - 1 tspGhee to deep fry paneer
Method
Deep fry paneer in hot ghee till light golden. Keep aside.Grind the onions, ginger and garlic to a paste.Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.Add the paste and fry till golden. Add the dry masala, sugar and tomato puree. Fry for 2 minutes.Add 2 cups of water. Simmer on low flames for 7-8 minutes.Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.Transfer to serving dish.Garnish with chopped coriander and grated paneer.Serve hot with parathas or naans.
Making time : 25 minutesServes : 4

Shelf life : Best fresh

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