Paneer Makhanwala By Bhaviniparekh2001

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

ghee for frying
250 gms paneer (cottage cheese) , cut into cubes of 1\" each
1 onion
2\" ginger (adrak) piece
3 tsp garlic (lehsun)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
2 cardamoms
1 stick cinnamon (dalchini)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1/4 tsp sugar
3 tbsp tomato puree
2 tbsp fresh cream
2 tbsp butter
1 tsp dried fenugreek leaves (kasuri methi)

For The Garnish
1/2 tbsp chopped coriander (dhania)
1/2 tbsp grated paneer (cottage cheese) or processed cheese

Method

Heat the ghee in a kadhai and deep fry the paneer till it turns light golden in colour from all the sides. Remove on an absorbent paper and keep aside.Grind the onions, ginger and garlic to a paste. Keep aside.Heat 1/2 tbsp of ghee (use the one, in which paneer was fried) in a heavy saucepan, add the cloves, bayleaf, cardamom and cinnamon and fry for 3-4 seconds on a medium flame.Add the grounded paste and saute till the paste turns to golden brown in colour on a medium flame.Add the dry masalas, salt, sugar and tomato puree, mix well and fry for 2 minutes.Add 2 cups of water and simmer for 7-8 minutes.Add the cream, butter, dried fenugreek leaves, paneer pieces, mix well and cook for 2 minutes.Transfer to serving dish and garnish with coriander and grated paneer or cheese.Serve hot.