Butter Paneer

2 cups paneer pieces

1 onion

1 can tomato purée

1 cup fresh cream

1 tsp salt

1 tsp sugar

¼ tsp mustard seeds

¼ tsp jeera seeds

1 sprig curry leaves

1 tsp garam masala

2 green chillies

2 tsp masala

¼ cup ghee

1 tsp crushed garlic dhania to garnish

Melt the ghee in a heavy-based pan. Fry the onions, chillies and curry leaves.

Add the mustard and jeera seeds. Stir in the crushed garlic and masala.

Add the tomato purée and cook. Then add ¼ cup water.

Stir in the salt and sugar. Add the paneer and simmer.

Pour in the cream and cook on low heat for 5 minutes.