|Tomato puree||1 Cup (16 tbs)|
|Onions||1 Large, finely chopped|
|Ginger garlic paste||1 Teaspoon|
|Chili powder||1 Teaspoon (Not Heaped)|
|Chaat masala||1 Teaspoon|
|Kasuri methi/Dried fenugreek leaves||1 Tablespoon|
|Cashewnuts||10 (soaked in hot water and made a paste in the mixer)|
|Cashew nuts||10 (Soaked In Hot Water And Made A Paste In The Mixer)|
|Garam masala powder||1 1⁄2 Teaspoon|
|Coriander leaves||2 Tablespoon|
Take a pan and add the oil and a tbsp of butter, chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes. Saute for 3-4 minutes. Add salt, chilli powder (you could even use kashmiri chilli powder as it would add more color to your dish), kasuri methi and sauté for 2 minutes. Add the chaat masala and 1 tsp of freshly chopped coriander leaves. Add the cashew paste and let it cook for a two to three minutes.
Add the paneer pieces. Add half cup of water and cover and cook till paneer is done. Open and add the garam masala powder and chopped coriander leaves. Serve hot with any of the Indian breads or even rice.