Paneer Makhani

   Ingredients - Serves around 4 people         
   
   Paneer 250 grams
   Onion 3
   Green chillies 1
   Curds (Yoghurt) 1/4 cup
   Tomato 2
   Jeera (cumin) powder 1 tsp
   Turmeric 1/2 tsp
   Fresh cream 50 grams
   Red chilli powder 1 tsp
   Garam masala powder 1tsp
   Cinnamon 1 piece ( powdered)
   Cardamom 1 (powdered)
   Clove 1
   Bay (Pulav) leaf 1
   Butter 2 tsp
   Ghee 2 tsp
   Oil 2 table spoon
   Water 1 cup
   Salt to taste
   Chopped coriander leaves for garnishing

 
Procedure

• Cook onion and tomato in separate vessels in a cooker until 2 whistles.
•  Cool it and grind it separately to make smooth paste.
• Shallow fry Paneer pieces and keep it separately.
• Heat butter, ghee and oil in a pan. Add cinnamon, cardamom, clove and palav leave. Fry a little. 
• Add onion paste and fry until brown. 
• Then add tomato paste, turmeric, salt to taste, Garam masala powder and red chilli powder.
• Mix well. Fry for 2 to 3 minutes. 
• Add 1 cup of water,  1/4 cup of curds (yoghurt) and half of fresh cream (25 grams). 
• Mix well, boil it and then add fried Paneer. Boil it for 5 minutes.
• Garnish with remaining fresh cream (25 grams) and coriander leaves.
• Adjust the ingredients to get it to your taste by balancing its sourness, spice, salt and oil/ ghee/butter.