How do I make it?

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1. Chop the onions and tomatoes

2. Heat a pan on medium-low flame and melt the ghee in it

3. Once the ghee has melted add cumin, bay leaves, cardamom, cloves, cinnamon sticks and pepper and let it cook for a couple of mins. It is cooked when you can smell the dry spices

4. Now add onions and sautee till they turn golden brown. Keep the flame on medium

5. In the meantime blend the ginger and garlic into a paste. Don’t discard the blender container we will be blending the curry in it later

6. Once the onions are done add ginger garlic and sautee for about 3 mins

7. Add tomatoes to the pan and cook till the tomatoes lose all of the water.  Keep stirring every 5-10 mins.This is a critical step, make sure all of the water evapourates from tomatoes before you move ot the next step. Your tomatoes will become like a thick paste when they are done

8. Add garam masala, coriander powder, chilli powder, turmeric, chaat masala and salt and stir for couple of minutes. Bring the flame to a low

9. Add  coconut milk to the pan and mix really well. Cover with a lid and keep the flame low. Cook for 2 mins and remove the pan from the flame. You can also use almond milk or regular milk instead of coconut milk

10. Let the pan and its contents cool down completely - 20 mins or so

11. Add the curry to the blender from step 5 and blend well on medium speed

12. In the meantime dice the paneer into one inch cubes

13. Add the curry back to the pan

14. Add the paneer cubes to the pan and add kasuri methi

15. Let them simmer on medium-low flame for about 5 mins with lid on

16. Serve your Paneer makhani with roti (See Recipe) or cauliflower rice (See Recipe) and Love.