Paneer Nirala

Take a pan, boil one and half cup water in it, then add one onion (cut into 4- 5 pieces), along with cashew and almonds. When the onion softens and loses raw smell switch off the gas. Drain the water and grind the ingredients into a paste.

Grind two tomatoes, and green chilly. Cook on medium flame in a pan, till the water evaporates and only dry paste of tomatoes is left, add cilantro, pasta seasoning and pinch of salt, if you have cornflakes crush 1 tablespoon and add them to the mixture. Filling is ready.

In another pan, pour 2 tablespoon oil and add ginger-garlic-green chilli paste.

After 30 seconds add the onion paste, let it simmer for 5 minutes, as it starts separating from the oil add amchoor powder, black pepper powder.

Now add 1 cup water and 1 cup milk mixture to it slowly. Keep the gas on low flame. Let it cook for 20- 25 minutes.

If the gravy gets too thick then add some more water.

Now take paneer and cut it into large pieces, slit each piece from the centre and fill it with tomato filling. When the gravy is ready add salt to it as per taste, and then immerse the paneer pieces. Cook for 3 minutes on low flame. Serve hot.