Cut paneer into one inch cubes or triangles. Remove stems, wash and chop green chillies. Peel, wash and grind ginger and garlic to a paste.
Heat butter in a pan and add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Stir-fry briefly.
Add ginger-garlic paste and green chillies. Stir well and cook for two to three minutes.
Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water. Bring to a boil and cook on medium heat for seven to eight minutes. Reduce heat and simmer for ten minutes.
Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
Add paneer and cook on medium heat for six to seven minutes.
Whip fresh cream lightly and add to paneer. Cook for one or two minutes and serve hot. |
