Paneer Makhani

Courtesy khanakhazana.com :)

Ingredients

• I kg ripe tomatos. (I used 1 can of tomato puree )
• 1/2 kg paneer
• 2 tbsp ginger-garlic paste
• 1tsp red chilly powder
• 1/2 tsp bhuna jeera powder
• 1/2 tsp garam masala powder
• 5 flowers of mace (known as javitri.)
• 10 green cardamom
• salt to taste
• 100 gm butter(preferably white)
• 1 cup fresh cream
• 1 tsp kasoori methi
• 1tsp sugar
• Chopped dhania

Directions

1. Boil tomatos with mace and green cardamom for 5 minutes. I boiled the tomato puree with mace and green cardamom. (Tip: Tie the mace and green cardamom in a fine muslin cloth and make a knot and drop it in the pot. This makes sure the flavour is imparted but saves you time from handpicking every cardamom and  mace flower)
2. Then take out mace and cardamom and make a puree of tomatoes.
3. In a pan heat half of butter and add ginger-garlic paste, and fry well.
4. Add tomato puree and fry. Reduce it by 1/4 th in quantity.
5. Add red chilly, garam masala. jeera powder.
6. Add salt and sugar and remaining butter and cook for a minutes.
7. Add paneer cubes and fry a little.
8. Now add fresh cream and kasuri methi.
9. Kasuri methi should be dry roasted and crushed.
10. Mix it well and cook for another 2 minutes.
11. Decorate with chopped dhania.