Paneer Makhani

I bookmarked the recipe that I found at Edible Garden.  It is meant to be a microwave preparation.  However, I found the recipe involved mixing ingredients every two minutes and thought it might just be simpler making it on the stove top.  And it was !  And guess what - no use of cream.

Ingredients:
Paneer - 150 gms - cut into cubes
Tomato - 1 large - chopped
Ginger - 1" chopped fine
Butter /Ghee - 1 tbsp
Oil - 1 tbsp
Garam masala - 1/2 tsp
Tomato sauce/ketchup - 1 tsp
White melon seeds - 1 tbsp ( I used almonds - blanched )
Kasuri methi -large pinch
Milk - 1/4 to 1/2  cup
Sugar - a big pinch
Chilie powder - to taste
Salt - to taste

Soak almonds or melon seeds in warm water.  In case of almonds, I removed the skins

Heat a pan, add the chopped tomatoes and ginger with a quarter cup of water.  Once the tomatoes are softened, cool, and then grind to a fine pulp

Heat the pan once again, add the ghee and oil, followed by salt, chilie, garam masala.
Mix well
Add the tomato pulp and a spoon of tomato ketchup
Mix away.
If required add a little water and let it simmer

Meanwhile grind the melon seeds / almonds.  One may even substitute with cashew nuts.  Make a smooth paste with a little water

Add this to the tomato mixture
Followed by kasuri methi ( dried mint leaves).  The mixture will thicken.
Now add the paneer cubes
And the milk - add sufficient quantity - so you may not need to add all of it

Simmer.
Remove from heat.
Garnish with ginger julienne

The gravy will thicken as it cools.  Keep that in mind.

Very simple and very tasty !