Ingredients:

• 250 gm: Paneer (cottage cheese)

• 1/4 cup: Beaten curd

• 1/2 cup: Milk

• 1 1/2 cup: Tomatoes (chopped fine)

• 1/2 cup: Onion (chopped into strips)

• 1/2" piece: Ginger chopped fine

• 2-3: Green chillies chopped fine

• 2-3: Cardamoms (crushed)

• 1/2 tsp: Garam masala

• 1/2 tsp: Red chilli powder

• 2 tsp: Tomato sauce

• 3 tsp: Ghee or butter

• Salt to taste

• For Garnish

• 2 tsp: Grated paneer

• 1 tsp: Chopped coriander

Preparation:

• Chop paneer into 2" fingers.

• Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

• Blend in a mixer till smooth.

• Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

• Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

• Garnish with chopped coriander and grated paneer.