250 gms paneer (cottage cheese) 3 chopped tomatoes 1 chopped onions 2 tbsp cashewnut (kaju) paste 1 1/2 tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli paste 1 tsp tomato puree 1/2 tsp garam masala salt to taste 1/2 tsp chilli powder a pinch of cochineal 1/2 tsp turmeric powder (haldi) 1 tsp coriander (dhania) powder oil for deep frying 2 tbsp oil For The Garnish 2 tbsp chopped coriander (dhania) Method Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown. Add the ginger, garlic and chilli paste, mix well and saute till it is brown. Add the tomatoes and saute for 6 to 8 minutes. Cool and blend in a mixer to a puree. Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame. Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside. Add all the dry masala and salt to the puree and mix well. Add the cashewnut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick. Just before serving, heat the gravy and add the paneer pieces into it. Serve hot garnish with corinder.