Itihaas Makhani Paneer

Ingredients

250 gms paneer

2 tbsp curds (dahi)

3 large tomatoes

3 onions, grated

1 tsp garam masala

2 tsp coriander-cumin seeds (dhania-jeera) powder

1 1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

100 gms fresh cream

2 tsp butter

4 tbsp ghee

salt to taste

ghee for deep frying

chopped corriander (dhania) for garnishing

Method

1.    Cut the paneer in the shape of fingers and deep fry lightly in ghee.

2.    Apply the curds to the fried paneer.

3.    Put the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.

4.    Heat the ghee and fry the onions until light pink in colour.

5.    Add the garam masala, coriander-cumin seed powder, chilli powder, turmeric powder and salt and fry for 1 minute.

6.    Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.

7.    Add 1 teacup of water and the cream. Cook for a few minutes and then add the butter.

8.    Add the paneer and cook for a while. Garnish with coriander.

Serve hot with naan.