Recipe Cook Time
Boil tomatoes and ginger for 5 minutes and then let them cool. Now puree in a mixer and keep aside.
Add ghee to the kadhai and add elaichi and sauté for a minute. To it add tomato puree, tomato sauce, red chilli, garam masala salt and sugar. Mix and let it boil.
Now add the cashew paste along with kasoori methi and mix well. Add 1/2 cup water. Let it cook.
On a non-stick pan, place the paneer pieces and cook them from both sides till golden brown in color. Add the paneer pieces to the gravy.
Add milk to get a thick red gravy. Simmer till the ghee separates out of the gravy.