Shahi Paneer

(My son calls it ‘Jerry Cheese’ from Tom & Jerry)
This Shahi Paneer is quick and easy to make and is healthier. This recipe doesn't include heavy cream or cashew paste.

Ingredients
Homemade Paneer*: 0.5 lb, cut into ½ inch cubes
Oil: 1 tablespoon
Onions: 2, medium sized, coarsely chopped
Tomato Puree: ½ can (or 4 medium sized blanched tomatoes, chopped)
APF: ½ tablespoon
Milk: ¾ cups, separated into ¼ and ½ cups
Cumin Powder: 1 teaspoon
Salt: to taste
Red Chilli Powder: 1 teaspoon
Dried Fenugreek Leaves (Methi): 1 tablespoon
Homemade Garam Masala*: ¼ teaspoon
The Secret Ingredient: 2 tablespoons

Steps
1. Heat oil in a pan on medium heat.
2. Sweat onions.
3. Add tomato puree, cumin powder, salt, red chilli powder.
4. Cook till the oil separates.
5. Remove from heat.
6. Mix the APF and ¼ cup of milk to make smooth paste.
7. Add paneer and gently mix.
8. Add APF and milk paste. (Chefs’ Note: The paste gives the dish a creamy consistency and will save the milk from curdling.)
9. Put the pan back on low heat.
10. Add remaining milk gradually.
11. Gently stir for 5 – 7 minutes and the gravy will gradually thicken.
12. Add methi and gently stir.
13. Remove from heat and add ketchup (The Secret Ingredient) and Homemade Garam Masala and gently stir.
14. Serve hot with naan or roti.

Chefs’ Note: You can add more milk according to the consistency of the gravy you want.

*This recipe is posted on the blog.