Paneer Makhni

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Paneer --- 250 Gms cut in to cubes
Tomato puree ---- 2 cups
Thick cream --- 1/2 cup
Onion --- 1 cup cut in to cubes
Ginger garlic paste --- 1tea sp
Coriander and cumin powder (dhaniya, geera powder) --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Red chili powder – 1 tea sp (especially Kashmiri chili powder that gives a nice color to the gravy)
Kasuri methi --- 1 tab sp
Cashew nut paste --- 1 tab sp
Butter 2 tab sp
Salt to taste

peel, wash and cut onion in to cubes, and cook till soft in little water (cook in 1 cup water, and strain the water and leave a side. This water you can use in the gravy). Cool and grind in to a smooth paste, dry roast Kasuri Methi and crush with your hand and leave a side.
If you are using the paneer loaf then cut into cubes and fry them in ghee and soak paneer in salted hot water for 1/2 hour, to keep paneer soft and tasty. Now heat butter in a pan and add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min.
Then add all powder masalas like turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan.Now add paneer cubes mix well and add cream and kasuri methi mix well and cook for 2 more min. and remove from the heat.Garnish with chopped coriander and serve.

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