Paneer Makhani
From the kitchen of Lata More
To serve 6

Ingredients
1/2 kg paneer OR 2 Litres milk to make fresh paneer
4 Onion
4Garlic
4Tomato
1 stick Cinnamon stick
1 tsp Kitchen King Garam Masala
1 tsp Red chili powder
1 cup milk
6 cashews
1tsp butter

Method
1. Boil the milk, then remove from the flame, and add either whey from previous day, or lemon juice, and let it sit for 10 minutes.
2. Hang it for 10 minutes, then put it under weight
3. Keep it aside

4. Heat a pan
5. Add 1tablespoon ghee (optional oil)
6. Add chopped onions and garlic
7. Roast for 2-3 minutes
8. Cut 2 tomatoes in thick pieces and add to the pan, along with cinnamon stick, salt, and the spices
9. Roast for 2-3 minutes
10. Add milk and cashews, bring to a boil
11. Remove from the heat to let it cool
12. Blend until it is a thick paste
13. Strain in a thick metal sieve, and keep aside

14. Heat butter in a pan
15. Pour in tomato gravy
16. When it reaches a simmer, add the paneer and remove.