Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    cashew nuts
   4      medium        ripe tomatoes
   1      tablespoon    tomato sauce
   1      teaspoon      red chile powder
   5                    cloves
                        cinnamon stick -- (1/2 inch)
   2      cups          paneer -- (see recipe below),
                        -- 1 inch
                        Cubes
   1      cup           cream
     1/4  cup           butter
     1/4  cup           coriander leaves
                        salt -- to taste
                        ***PANEER***
   1      liter         half and half milk -- (non-homogenized)
   1      cup           yogurt

Preparation:

Puree the tomatoes and keep aside. Powder cashew nuts and keep aside. Heat butter in a non-stick skillet on low heat and when hot add cashew nut powder. Fry for a minute and then add cinnamon and cloves. Next add tomato puree and tomato sauce. Add salt and cook for ten minutes (on low heat) or until puree thickens. Now add chile powder and cream and cook for another five minutes on medium heat. Now add paneer and coriander leaves. Stir and remove from heat. Goes well with plain white rice, pulao, Nan and Puri. Preparation time: 25 minutes Cooking Time: 20 minutes Making Paneer: Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheese cloth. Let stand for a few minutes until water is drained.