Put the
tomatoes in a pan with very little water and cook till they
are well mashed. Add salt, red chillies, ginger and garlic
pastes. Cook for 10 minutes then remove from fire, cool and
push through a strainer. Melt butter in a pan.
Sauté
the paneer. Add black cumin and after it crackles pour the
tomato extract over the paneer. Sprinkle with garam masala,
coriander powder and mace powder. Add grated processed
cheese. Bring to boil and simmer for 5 minutes on a slow
fire.
Time:
Preparation: 20 minutes
Cooking: 30 minutes
To
Serve: Garnish with chopped coriander and cardamom powder.
Serve with naan.
