Paneer Makhani

Method

Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat.

Stir a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

Add the salt and paneer and turn around a few times till coated with the puree and heated through.

Add the cream and turn around a few times till well blended and hot.

Serve immediately, garnished with the green chillies.

Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.