Butter Paneer

1-1/2 pounds Paneer, cubed
Beaten curds 2 cups
4 inches Ginger, paste
4 medium Tomatoes
5 Whole cloves
6 small cardomoms (green)
1 inche cinnamom stick
2 bay leaf
Tomato puree 1/8 cup
2 tsp. asofoetida
2 tsp. Garam masala powder
1 tsp. Kasoori mehti
Salt to taste
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. sugar
Saffron, several strands in hot milk
Ghee for frying
20 Cashew nuts (or badam) soaked in water for one hour

For Marinating Paneer: Mix the paneer cubes with curds, add ½ the ginger paste, a pinch of salt, red chilli powder and garam masala powder.

For Boiled Tomato Paste: Boil the tomatoes in water with bay leaf, cardamoms, asofoetida and a little ghee. Let the mixture cool. Remove the bay leaf. Add remaining ginger paste and the cashew nuts. Grind to a smooth paste.

Grill the paneer until lightly golden. Heat the ghee and fry the whole garam masala (clove, cinnamon, cardamom), add turmeric powder, red chilli powder and garam masala powder and fry. Now add the tomato puree, curds and cook till it thickens and the oil separates. Add the kasoori mehti and cook till it resembles a thick gravy. Add salt and sugar. Now add the grilled panner and cook for a few minutes.