Paneer Makhaani

 "Makhaani" the word itself explains how buttery, cheesy and softy the menu must be.

INGREDIENTS:
Paneer cubed and slit in beetween (300gms).
Grated cheese as per requirement.
Onions (2)
Tomatoes (2-3).
Whole garam masala tied in a clean cloth(clove. cinnamon, cadaamon).
Red chilli powder, Kashmiri mirch, Turmeric powder, salt (as per requirement)
Ginger (1 Tablespoon).
Garlic cloves (4-5).
Kasuri methi (1 Tablespoon).
Coriander powder (1 teaspoon).
Charmagaz seeds or kaju (1-2 tea spoon).
Basil leaves (6-7).
Butter (2 Table spoon), Oil (1 Tablespoon)

PROCEDURE:
Pressure cook whole onions, tomatoes, red chilli powder, Kashmiri mirch, Turmeric powder, salt, ginger, garlic, kasuri methi, charmagaz seeds and garam masala tied cloth with little water, cool it and drain the water in a seperate beaker( its required later) and garam masla cloth and paste the other ingredients.
In the mean while sandwich grated cheese inside the panner slits and fry them in very little butter in a non-stick pan, slowly so that paneer does't break or cheese dont over-melt and spread out.
Now heat oil in a pan add basil leaves and the paste, as the mixture gets cooked add little amount of sugar to give colour(sos), coriander powder and cook it in simmer, if required add little water, once the mixture is cooked properly add the drained water and bring it to boil, then add the cheese stuffed paneer cubes in to the gravy and put-off the flame. YUMMY, tasty, tangy, buttery, cheesey paneer dish is ready. Serve it with roti, rice but best goes with paratha.