Paneer in Tomato Gravy

Ingredients

• • Onions - 3
• • Ginger-garlic paste - 2 teaspoons
• • Tomatoes - 6
• • Paneer - 400 grams
• • Salt - as required
• • Chilly powder - 2 teaspoons
• • Pav baji masala powder - 1 teaspoon
• • Sugar - 1 teaspoon
• • Butter - 1 ½ tablespoons
• • Dhania powder - 2 teaspoons
• • Cream (fresh) - ¼ cup
• • Cashew nuts - 10
• • Coriander leaves - ¼ bunch
• • Oil (for deep frying paneer) - as required
• • Cheese (grated) - 1 tablespoon
• • Aniseeds - ½ teaspoon
• • Lemon - 1

Method

• 1. Make paneer, dice into cubes and deep fry in oil.
• 2. Immerse in warm water till it is required.
• 3. Grate onions, blanch tomatoes in hot water, remove the skin and make paste.
• 4. Heat butter in a frying pan, season with aniseed and fry the grated onion in a medium flame.
• 5. Add all the masala powders and fry till ghee separates from it.
• 6. Mix tomato paste to this and boil till the gravy is thick.
• 7. Add fried paneer cubes with little more butter, reduce flame completely, cover and keep for a few minutes.
• 8. Add fresh cream and grated cheese before removing from fire.
• 9. Garnish with coriander leaves and fried cashew nuts.
• 10. Serve hot with finely cut onions and lemon.