PREPARATION

1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin, 3 pods green cardamom, 1 bay leaf, 2 dry red chili, 70 grams chopped onions, 1 tablespoon ginger, 1 tablespoon garlic, 220 grams chopped tomatoes, 1 tablespoon cashews and mix it well.
2. Now, add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1/2 teaspoon sugar, 1 tablespoon butter and mix again.
3. Then, add 250 milliliters water and give it a nice stir.
4. Cover it with lid and cook for 10-15 minutes.
5. Remove the lid and bay leaf. Stir again.
6. Remove the pan from heat and cool for 5-7 minutes.
7. Transfer the mixture in a blender and blend it well.
8. Heat 1 tablespoon oil in a pan, add 180 grams paneer and sauté for 2-3 minutes.
9. Keep aside.
10. Heat 1 teaspoon oil in another pan, add 1 tablespoon butter, 1 tablespoon ginger, 2 green chili and give it a nice stir.
11. Now, add 1/2 teaspoon salt, 1 teaspoon paprika and mix well.
12. Then, add the blended puree and mix again.
13. Add 200 milliliters warm water and stir well.
14. Now, add sautéed paneer and mix again.
15. Add 50 milliliters fresh cream and mix it well.
16. Now, add 1 teaspoon dry fenugreek leaves, 1/2 teaspoon garam masala and mix again.
17. Then, add 1 teaspoon butter and give it a nice stir.
18. Add 1 tablespoon coriander and stir again.
19. Cook for 3-4 minutes on moderate heat.
20. Remove the pan from heat.
21. Add the paneer malai makhni in a serving dish.
22. Garnish it with fresh cream and coriander.
23. Serve hot with chapatti.