Paneer Makhani

I love paneer.I like it in all forms .Be it a curry,dry one, cutlet, any thing will do.So every week I will try to experiment a new dish with paneer.This week I tried this dish.This lip smacking preparation is popular in almost all Indian states...originally of north India,every state adds a distinct touch to this recipe.I got this recipe from Tarla dalal's Punjabi subjis.

Ingredients :

• 2 1/2 cup paneer,cut into cubes
• 1 bay leaf
• 1" piece cinnamon
• 2 cloves
• 2 cardamoms
• 2tsp ginger-garlic paste
• 1/2 cup fresh thick curds,whisked
• 3tbsp tomato ketchup
• 1 tsp garam masala
• 2 tsp dried kasuri methi
• 1/2 tsp sugar
• 2 tbsp cream
• 2tbsp butter
• salt to taste

For makhani gravy

• 1 cup chopped tomatoes
• 1/2 tsp sliced onions
• 1/4 cup cashew nuts
• 2 whole dry red chillies

For garnish

• 1 tsp butter(optional)

Method:

For makhani gravy, combine all the ingredients with 1 1/2 cup of water and simmer for about 30 minutes.Cool and blend to a smooth pate.Heat the butter in a pan and add the bay leaf,cinnamon,cloves and cardamoms to it.Add the ginger-garlic paste and saute for a few seconds.Add the makhani gravy,curd,tomato ketchup and salt.Simmer for about 5 minutes.Add about 1/4 cup water if required to adjust the consistency of the gravy.Add the paneer,garam masala,kasuri methi,sugar,cream and simmer for 4 minutes.Serve hot garnished with butter if u need.