TO GARNISH
2 tb Grated paneer
1 tb Chopped coriander

Chop the paneer into 2 inch fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for
3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and
paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for
3-4 minutes.

Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh.