Paneer Korma

250 gms Cottage Cheese (Paneer)

4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
½ tsp Red Chili Powder (Lal Mirchi)
¼ tsp Turmeric (Haldi)
½ tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Cut paneer in square pieces. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch). Grate mava. Heat clarified butter (ghee) in a pan. Add onion (pyaj), tomato (tamatar) paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add mava, cream (malai). Simmer for 2 minutes. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala. Add cottage cheese (paneer) pieces with ½ cup of water. When the gravy thickens put off the flame. Take off the fire and serve hot.