Paneer Makhanwala

For makhani paste

• ¾ cup chopped onions - 80 grams or 1 medium to large onion
• 1.5 cups chopped tomatoes - 160 to 170 grams or 3 to 4 medium tomatoes
• 1 inch ginger - chopped or 1 teaspoon chopped ginger
• 3 to 4 garlic cloves - small to medium sized, chopped or ½ teaspoon chopped garlic
• 2 single strands of mace
• 2 to 3 green cardamoms
• 1 inch cinnamon
• 2 to 3 cloves
• 2 tablespoon whole cashews or about 10 to 12 cashews
• 1 cup water

Other Ingredients

• 2 to 2.5 tablespoons butter - softened
• 1 tej patta (Indian bay leaf)
• 1 to 1.5 teaspoon kashmir red chili powder or deghi mirch or sweet paprika
• 1 green chili - slit
• salt as required
• 1.5 cups water or as required
• 250 to 300 grams paneer - cut into cubes or squares (cottage cheese)
• ¼ cup light cream or cooking cream of low-fat cream
• ¾ teaspoon kasuri methi - crushed (dry fenugreek leaves)
• ¼ teaspoon garam masala
• ½ teaspoon sugar or add as required

For Garnish

• 1 tablespoon light cream or cooking cream
• 1 to 2 tablespoons grated paneer - optional
• 1 inch ginger - julienne
• 1 to 2 tablespoons chopped coriander leaves (cilantro)