|Khoya||150 Gram (dried whole milk)|
|Paneer||250 Gram, cut into 1" cubes|
|Ginger piece||1⁄2 Inch|
|Zeera||1⁄2 Teaspoon (cumin seeds)|
|Cashewnuts||1 Tablespoon (a few)|
|Tomatoes||2 , pureed|
|Red chilli powder||1⁄4 Teaspoon|
|Garam masala||1⁄4 Teaspoon (mixed spices)|
|Water||1 Cup (16 tbs)|
Grind green chillies, ginger and zeera to a fine paste.
Grind onions separately.
Heat ghee. Add onions. Cook until onions turn light brown.
Add mashed khoya. Cook on slow fire until khoya turns light brown.
Add ginger paste. Cook for 1 minute.
Add cashewnuts. Cook for 1/2 minute.
Add tomato puree. Cook until ghee separates.
Add water, salt, chillies and garam masala.
Boil cook on low heat till the gravy is thick and ghee separates.
Add paneer, cook for a few minutes more.