250 Grams Cottage cheese (Paneer)
For Makhani Gravy:
06 Tomatoes (pureed)
4 Green cardamoms
1T. Ginger paste
1T. Garlic paste
1T. Red chili powder (deggi mirch)
¼ T. Dried fenugreek leaves (kasuri methi),roasted and crushed
3 ½ T. Fresh cream
Few strands of Mace
Heat two tablespoons of butter in a deep non stick pan on low heat. Add the green cardamoms and mace and cook till fragrant.
Add the ginger paste and garlic paste and sauté for a minute
Add the pureed tomatoes, salt, red chili powder and cook, stirring occasionally, for fifteen to twenty minutes.
Add the kasuri methi, remaining butter, honey & cream to the gravy and mix well.
Once the gravy is done add the cubed cottage cheese and cook for another 5 minutes.
Serve hot with roti or rice.