• 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

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.