Shahi Paneer

Serves: 6

• 250 gm: Paneer (cottage cheese)
• 1/4 cup: Beaten curd
• 1/2 cup: Milk
• 1 1/2 cup: Tomatoes (chopped fine)
• 1/2 cup: Onion (chopped into strips)
• 1/2" piece: Ginger chopped fine
• 2-3: Green chillies chopped fine
• 2-3: Cardamoms (crushed)
• 1/2 tsp: Garam masala
• 1/2 tsp: Red chilli powder
• 2 tsp: Tomato Sauce
• 3 tsp: Ghee or butter
• Salt to taste
• For Garnish
• 2 tsp: Grated paneer
• 1 tsp: Chopped coriander

Method
1.Chop paneer into 2" fingers.
2.Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3.Blend in a mixer till smooth.
4.Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5.Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6.Garnish with chopped coriander and grated paneer.