| 1. |
Heat ghee in a pan. Add tomatoes, ginger, tej patta, moti illaichi, kasoori methi and chilli powder. |
2. |
Cover and cook for about 10 minutes, till the tomatoes are pulpy. Cool. |
3. |
Grind the tomatoes to a puree in the mixer. |
4. |
Pass the puree through a fine sieve. |
5. |
Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sourness. You may add more sugar if required. |
6. |
Add 4 tbsp of cream. Remove from fire. |
7. |
Add paneer pieces about 1 hour before serving. |
