Ingredients:
1. 250 gms. paneer (cottge cheese)
2. 3 tbsp. ghee or butter
3. 1 onion chopped into strips
4. 1/2" piece ginger chopped fine
5. 2 green chillies chopped fine
6. 4 tomatoes chopped fine
7. 2 cardamoms crushed
8. 1/4 cup beaten curd
9. 1/2 tsp. red chilli powder
10. 1/2 tsp. garam masala
11. salt to taste
12. 1/2 cup milk
13. 2 tbsp. tomato sauce

To garnish:
1. 2 tbsp. grated paneer
2. 1 tbsp. chopped coriander

Method
1. Chop the paneer into 2" fingers.
2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes, covered.
4. Add curd and cook for 5 minutes.
5. Add 1/2 cup water and cool.
6. Blend in a mixie till smooth.
7. Heat remaining ghee, add gravy and other ingredients except milk and paneer.
8. Boil to get a very thick gravy.
9. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
10. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.