Paneer Butter Masala (Makhani)
--------------------------

Paneer - 1 block, approx. 2 cups of cubes
Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Dhania powder/malli podi/Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato Pureé - 1 tin (about 1 cup)
Kasuri methi/dried fenugreek leaves - 1 generous pinch
Milk - 1/2 cup
Heavy Whipping Cream - 1 cup
Oil - 3 tbsp
Salt - to taste

How I Made It:

1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger garlic paste and fry for a minute.
4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
6. Lower fire and cook covered for 5 mins.
7. Open lid, add the fried paneer/tofu and the cream till you get the color you want. Mix well and simmer for 3-4 mins.
8. Garnish with fresh coriander leaves if you have any.