Ingredients : 100 gm Amul paneer cubes,2 small tomatoes,1 tsp grated ginger,1/2 tsp chilli flakes,5-6 cashewnuts,1/4 tsp garam masala powder, 1/4 tsp turmeric,1/4 tsp hing,2 tsp oil,2 tsp Amul butter salt to taste.
Method : Take butter & oil in a kadhai.After the butter melts,add grated ginger.Fry it in the oil butter mix.Meanwhile puree the tomatoes in a blender with 1 tsp chilli flakes ( red chilli powder can be used as well ).Pour this blended tomato mix into the kadahi.& fry nicely.Add one bay leaf to the kadhai & mix so that the tomato gravy is covering apart of the bay leaf.Let this mix boil.
Cut the paneer cubes into smaller size if needed.
After the tomato puree has boiled, add turmeric & hing.Mix nicely.Meanwhile take 5-6 cashews & powder them in the mixture.Add this powdered mixture to the kadhai.Add the cashew mix to kadhai after the raw tomato smell disappears ( this means boiling tomato puree for 10-15 minutes ).Mix powdered cashews nicely with gravy.The gravy will start becoming thick.Add half cup water or less if thicker gravy is needed.Add salt & garam masala.Mix nicely.Add paneer cubes & bring the whole thing to a boil.Let it simmer for 5 minutes.Then put off the gas.Serve with chappatis.
My kid found the garammasala too much.So next time,I will put just 1/8 tsp of garama masala per 100 gm of paneer for this dish.Moreover,she loves paneer cubes & gravy is simply discarded.So it must be semi dry or thick gravy.