Ingredients

250 gms paneer (cottage cheese) 3 chopped tomatoes 1 chopped onions 10 cashewnuts (kaju) , grinded to fine paste 1 1/2 tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli paste 1 tsp tomato puree 1/2 tsp garam masala salt to taste 1/2 tsp chilli powder a pinch of cochineal 1/2 tsp turmeric powder (haldi) 1 tsp coriander (dhania) powder oil or ghee to fry 2 tbsp oil or ghee

Method
1. 2. 3. 4. 5. 6. 7. 8. Fry the onions, in 2 tsbs oil or ghee till soft. Add ginger, garlic and chilli paste,fry till it is brown. Add the tomatoes and fry for 6 to 8 minutes. Cool and grind to a puree add tomatoe paste to it along with 1/2 cup water. Bring it to a boil on a slow flame. Fry the paneer in oil or ghee without browning them. Keep it aside. Now add all the dry masala and salt to the puree. Add the cashewnut powder and pinch of food colour in puree, cook on a slow flame,for 5 minutes or till the gravy is thick. 9. Before serving, heat the gravy and float the paneer pieces into it. 10. Serve hot garnish with corinder.