Ingredients

• 250 g - firm paneer
• 2 tbsp - butter
• 1 tbsp - cream or malai
• 1 - large tomato, quartered
• 1 - medium tomato, finely chopped
• 1 - small capsicum, finely chopped
• 1/4 cup - cabbage, shred coarsely
• 1 slice - bread toasted, lightly & quartered
• 1 tbsp - coconut grated
• 10 - cashews
• 1 tsp - wheat flour
• 1 stalk - curry leaves
• 1 tbsp - coriander leaves finely chopped
• 1 tsp - red chilli powder
• 1/2 tsp - coriander seed powder
• 1/4 tsp - garam masala powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - sugar
• 2 tbsp - oil
• salt

How to Make Makhani Paneer

• Grate 2 tbsp paneer, keep aside for garnishing
• Chop remaining paneer into thick cubes.
• Heat one tbsp oil in a heavy frying pan.
• Lightly fry 5 cashews, drain, keep aside.
• Add quartered tomato, cabbage, to same oil.
• Stir fry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
• Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
• Heat remaining oil in same pan.
• Add chopped capsicum and tomato, stir fry for a minute.
• Add all dry masalas, ground paste, flour (dissolved in 1 tbsp water).
• Cook till gravy is thick, add sugar and salt.
• Add paneer pieces, fried cashews, butter, cream, mix gently.
• Pour into serving dish, garnish with grated paneer, coriander.
• Serve hot with rotis, parathas or even soft slices of fresh bread.