6-8 "round dish, 5- 6" deep
300 gms paneer - cut into cubes
4 large (400 gm) tomatoes - chopped roughly 

1/2 " piece ginger - chopped
2 tbsp ghee
1/2 tsp garam masala 1/2  tsp chilli powder
2 chhoti illaichi (green cardamom) - powdered
2 tbsp cashewnuts or magaz - soaked in 

1/2 cup water & ground to a paste 

1 tsp kasoori methi (dried fenugreek leaves)
1 tsp sugar
1 and 1/2  tsp salt or to taste
3-4 tbsp cream or fresh malai

1. Micro high tomatoes & ginger in a deep dish with 1~4 cup water for 5 minutes.

2. Blend tomatoes & ginger to a puree in a mixi.

3. Micro high ghee for 2 minutes. Add illaichi powder. Mix. Add salt, sugar, red chilli powder
   & garam masala. Mix. Add tomato puree. Micro high uncovered 3 minutes.

4. Add cashewnut or magaz paste & methi. Mix well. 

5. Micro high 2 minutes.

6. Add paneer & cream (beaten well if using malai). Micro covered 3-4 minutes.

7. Sprinkle little kasoori methi on top & serve hot.