TOMATO PANNER

Ingredients

4 large ripe tomatoes (blanch, de-skin and puree)
2 large onion (blanch for 6-7 mts and make a coarse paste)
2 tsp coriander pwd
ginger-green chilli paste (2 ginger piece+10 green chillis)
1/2 kg paneer cube
4 tsps ghee
 2 cup of water
large pinch cumin pwd
pinch of haldi
turmeric pwd
pasupu
2 1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd ( 6 cloves,2 green cardamom and 2 cinnamon)
3 tsps malai/fresh cream
cashew nut paste (soak 12 cashewnuts in warm water for 10 mts and grind to a paste)
salt to taste
3 tbsps oil


Method 

 Saute the  in the  ghee till lightly brown, remove into a bowl, add the water to the fried paneer cubes and let them sit for 5mts, drain the water and keep aside
Heat oil , add the onion paste and saute till light brown, approx 5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd and cumin pwd and mix.
Saute for other 2 mts.
Add tomato puree, crushed kasuri methi and salt. Stir and let it simmer for 5 mts on low to medium flame.
Add the paneer and simmer for 5 mts. Add a cup of water and let it cook on medium heat till you get the desired curry consistency.( about 10 min ). Remove from fire, stir in fresh cream/malai, cashewnut paste and garam masala pwd. Simmer for 2-3 mts.
Garnish with coriander leaves. Serve hot with rotis or naan.