Ingredients

• 250g - paneer (cubed)
• 2 tbsp - butter
• 1 big - onion (grated)
• 3 - green chillies (slit)
• 2 medium-sized - tomatoes (made into puree)
• 1.5 tsp - ginger-garlic paste
• 1 tsp - red chilli powder
• 1.5 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 3 tbsp - cashew nut powder
• 2 cups - milk
• few drops - orange colour
• 1 tsp - kasuri methi (crushed with your fingers)
• 3 - cloves
• 4 - green cardamoms (peeled)
• finely chopped coriander leaves (to garnish)
• salt to taste

How to Make Spicy Paneer makhanwala

• Lightly heat the butter in a non-stick kadai. Add onions and green chillies to it.
• Saute on a low flame till the onions are pink in colour.
• Add the tomato puree, salt and ginger-garlic paste to it.
• Saute on a low flame for 5 mins.
• Add red chilli powder, coriander powder and turmeric powder and saute till the oil separates.
• Add cashewnut powder and saute for another five minutes on a low flame.
• Add milk and a few drops of orange colour.
• Boil it on a medium flame, stirring continuously till the gravy thickens.
• Remove it from the stove, add the paneer pieces, kasuri methi, cloves and cardamoms to it.
• Mix it gently and keep it covered for 10-15 mins.
• Garnish it with finely chopped coriander leaves.
• Serve it hot with hot phulkas and onion kachumbar.