Paneer Makhani or Butter Paneer (Cottage Cheese in Butter-Tomato Gravy)

• 2 Tablespoons Butter
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 1/2 teaspoons Chili Powder
• 2 cups Tomatoes, Pureed
• Salt To Taste
• 1 block (about 8 To 9 Oz. Size) Cottage Cheese Or Paneer, Cubed
• 1 Tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 1/4 cups Fresh Cream
• Your Favorite Indian Bread, To Serve

1. Heat butter in a pan.
2. Add the ginger paste, garlic paste and saute till the raw smell cooks out.
3. Add chilli powder and fry for a minute.
4. Tip in the pureed tomatoes and cook till oil separates.
5. Add salt and cottage cheese and cook for a minute.
6. Meanwhile, in another heated pan, add the kasuri methi (dried fenugreek leaves) and heat on low flame till it turns a shade darker and the aroma comes out.
7. Switch off the heat and immediately tip the kasuri methi (dried fenugreek leaves) into a small bowl and crush finely using your finger tips.
8. Add this to the gravy and stir well.
9. Finally, add the fresh cream and let cook.
10. As soon as you see it bubbling, switch off the heat.
11. Serve with any Indian bread of your choice.

butter, ginger paste, garlic, chili powder, tomatoes, salt, cottage cheese, fresh cream, favorite indian bread

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/paneer-makhani-or-butter-paneer-cottage-cheese-in-butter-tomato-gravy/ (may not work)