Paneer Makhani

To make tomato puree at home: You will need to have 2 cups chopped tomatoes. Combine all the chopped tomatoes with 1 1/2 cups water in a pan, bring it to a boil on a high flame for 10 minutes or till the tomatoes are soft. Stirring occasionally. Let them cool and then peel the skins and blend in a mixer to get a smooth mixture.

Mix paneer cubes with salt and a pinch of red chilli powder, keep them aside for 5 minutes.

Heat 2 tablespoon oil in a pan, add the paneer cubes and fry both sides till light brown. Remove from heat and keep on absorbent paper.

Heat remaining oil in a pan, add bay leaf, cardamoms, cloves, cinnamon, garlic paste, green chilli paste and ginger paste. Saute until oil gets separated.

Add tomato puree and cook till it reduces slightly and the raw smell of tomatoes goes away.

Add salt, remaining red chilli powder, coriander powder, kasuri methi, sugar and mix well. Add paneer cubes, cookon a low flame for 2-3 minutes.

Add milk, milk powder, flour mixture and mix. Add chopped coriander leaves and garam masala powder and mix. Turn off the gas.

Serve hot with any Indian bread like Naan, Paratha, Tandoori roti, Tawa roti or any rice dish.