Paneer Makhanwala

Ingredients:

1 small onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
5 tomatoes, chopped
1/4 cup raw cashews
1/8 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon cardamom
1 cup water
2 tablespoons butter
1 bay leaf
1 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon honey
1 green chili, sliced
8 ounces paneer, cu into 3/4 inch cubes
1 green bell pepper, diced (optional)
1/4 cup whipping cream
2 tablespoons cilantro, chopped

Saute onion, garlic, ginger, tomatoes, cashews, cinnamon, and clove in half the butter. Add the water and bring to a simmer. Transfer mixture into a blender and blend until completely smooth.

Meanwhile, heat remaining butter and add bay leaf. Pour in the tomato mixture. Cover and bring to simmer. Allow to simmer for 20 minutes, then add chili powder, garam masala, and honey.

Finally, stir in bell pepper, paneer, and whipping cream. Season with salt. Once mixture comes to simmer, remove from heat. Garnish with more cream if desired and garnish with cilantro.

Serve with millet, brown basmati rice, or naan and yogurt.