500gm paneer cubed (small)
6 finely chopped onions (pyaz)
400 gm tomatoes (tamatar)
1 inch piece ginger (adrak)
2 green chillies (1 if you want less hot)
1 cup cream (malai)
1 cup curd (dahi)
100 gm butter (makhan)
1 tbsp red chilli powder (lal mirch)turmeric powder (haldi)
1 tbsp dried mint leaves (pudina)
1tbsp garam masala
Salt to taste
1.Make a paste of tomato, ginger and green chilly.
2.Heat butter in a pan.
3.Add onion and saut it till it becomes soft and pink.
4.Add the paste prepared earlier.
5.Cook it on medium flame till butter starts separating from the paste.
6.Take the pan off the burner and add paneer, cream, curd, chilli powder, turmeric powder, dried mint leaves, garam masala and salt.
7.Mix the ingredients well and keep it aside for an hour.
8.Put the pan again on fire and add milk.
9.Let it simmer for 5 minutes in medium heat.
10.Put the fire off and paneer pasanda is ready to be served.