Ingredients

• 250 gm - paneer (cottage cheese)
• 1/4 cup - beaten curd
• 1/2 cup - milk
• 1 tbsp - cashew nut paste
• 1 tbsp - khus khus paste
• 4 - tomatoes, chopped fine
• 1 - onion, chopped into strips
• 3 tbsp - butter
• 1/2 inch piece - ginger, chopped fine
• 2 - green chillies, chopped fine
• 2 - cardamoms, crushed
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - garam masala
• 2 tbsp - tomato sauce
• Salt to taste
• To Garnish:
• 2 tbsp - grated paneer
• 1 tbsp - chopped coriander

How to Make Paneer Lajawab

• Chop the paneer into 2 inch fingers.
• Heat half the butter.
• Add onion, ginger, green chillies and cardamoms. Fry for 3-4 minutes.
• Add tomatoes and cook for 7-8 minutes, covered.
• Add cashewnuts and khus khus paste and simmer for 2 minutes.
• Add curd and cook for 5 minutes.
• Add 1/2 cup water and cool.
• Blend in a mixie till smooth.
• Heat remaining butter, add gravy and other ingredients, except milk and paneer.
• Boil to get a very thick gravy.
• Just before serving, heat it.
• Add milk and paneer fingers and boil for 3-4 minutes.
• Garnish with chopped coriander and grated paneer.