PREPARATION

(For Paneer)

1. Heat 1.5 litres milk in a pot, add 2 tablespoons lemon juice and stir continuously until the milk begins to curdle.

2. Remove it from heat.

3. Take a bowl and place a muslin cloth on top of it.

4. Transfer the milk mixture on it.

5. Now, squeeze it tightly so all the water goes out.

6. Wash it with water to remove the smell of the lemon juice.

7. Hang the cloth for 30 minutes.

(For Crushed Paneer Makhani)

1. Heat 2 tablespoons butter in a pan, add 1 teaspoon cumin and stir well.

2. Add 2 teaspoons garlic paste, 1 tablespoon green chili and saute for 2 - 3 minutes.

3. Now, add 250 grams tomato puree and stir well.

4. Cook the puree for 5 - 7 minutes on medium heat.

5. Add 2 teaspoons red chili, 1 teaspoon sugar and stir well.

6. Then, add 50 grams cashew paste and mix it well.

7. Now, add 1 teaspoon salt, 1 tablespoon ketchup and mix it again.

8. Bring it to a boil.

9. Cook for 3 - 5 minutes on medium heat.

10. Add 350 grams paneer and mix it well.

11. Now, add 2 tablespoons fresh cream and mix it again.

12. Cook for another 3 - 5 minutes.

13. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.

14. Garnish with fresh cream and coriander.

15. Serve hot with roti or naan.