Khoya Paneer

Method:

1. Make a cross cut on the top of the tomatoes. Blanch the tomatoes in boiling water for 30 seconds. Remove from the water and peel the tomatoes.
2. Finely chop the tomatoes and cook the tomatoes for 8-10 minutes till soft and pulpy.
3. Puree the tomatoes and pass through a sieve to get a smooth seedless puree.
4. (Alternatively you could also use ½ cup ready tomato puree.)
5. Cut the paneer into 1inch cubes.
6. Mash the khoya well to a smooth paste.
7. Heat the ghee in a pan. Add the cardamoms and the cloves and sauté for 30 seconds till the spices splutter.
8. Add the khoya and sauté till the khoya is slightly pink. Add the ginger and chili pastes and sauté for a couple of minutes.
9. Add in the pureed tomatoes, black pepper powder, sendha namak to taste, cumin powder, ½ cup water and the paneer cubes. Mix well and bring to a boil. Reduce the heat and simmer for 10 minutes.
10. Add the cream, cardamom powder and mix well. Cook for 2 minutes.
11. Remove from heat.
12. Serve garnished with coriander leaves and ginger juliennes.