Paneer: 1/2 kg
Chopped Garlic: 1 Tablespoon
Chopped ginger: 1 Inch
Ground Cumin: ½ teaspoon
Onion Paste: 1 Cup
Cilantro Chopped
Grated or Crumbled Paneer
Ghee: 2 Tablespoon
Ground coriander: ½ teaspoon
Cinnamon powder: ½ teaspoon
Cardamom powder: ½ teaspoon
Salt: ½ teaspoon
Cayenne pepper: ½ teaspoon
Bay leaf: 1
Yogurt: 1 TableSpoon
Tomato puree: ½ Cup
Brown sugar: ¼ teaspoon
Almonds: ½ Cup. Soak in water and remove skin.
Cashew: ½ Cup
Cream: 1 table spoon

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Step 1: Heat Ghee in a heavy bottom pan. Add onions. Sauté onions till clear.
Add Garlic and Ginger. Sauté for another two minutes.
Step 2: Stir in spices 4 through 10. Sauté another two minutes.
Step 3: Add Yogurt. Cook till almost all the moisture is gone.
Step 4: Add Tomato Puree. Cook about two minutes.
Step 5: Add brown sugar just to taste.
Step 6: Grind almonds and stir in. Grind cashews and stir in
Step 7: Stir in whipping cream
Step 8: Cut Paneer about ¼ thick, 2"x2" squares. Add Paneer. Simmer covered about 5 minutes.
Step 9: Garnish with Chopped Cilantro and grated Paneer and serve hot.

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