Paneer Makhanwala

Start with ground paste, heat butter in pan, saute spices, add ginger garlic and onion. Saute until onions are translucent. Add tomatoes, saute until tender. Allow to cool completely. Grind it with cashews to fine paste

In same pan, add butter, roast bay leaf, add ground paste with red chillies powder. Saute until paste completely leaves side. Add salt, green chillies, sugar and water. Bring to boil. Cover and cook for 2-3 minutes

You can directly add paneer to curry or heat 1 TSP ghee in separate pan add lightly saute paneer until lightly browned on sides. I like roasting it.

Add paneer to gravy. Cover and cook for 3-4 minutes. Reserve 1 tbsp cream for Garnish. Add remaining to gravy. Crush kasuri methi between palms and add to gravy with garam masala. Mix well. Add coriander leaves. Now add reserved cream on top. Serve hot with roti naan or pulao