Put 2 tablespoons of Desi Ghee in Kadhai on high flame. Heat it well. Add 2
teaspoons Ginger Garlic Paste. Stir well. Add 1 cup Water. Add 1½
teaspoons KBM Kashmiri Red Chilli Powder. Add 2 teaspoons, of KBM Shahi
Paneer Masala. Keep Stirring. Add 6 teaspoons of Tomato Puree. Add 6
teaspoons Cashew Nut Paste. Keep stirring. Add KBM Salt to taste. Add 1
tablespoon whipped Curd. Add 200gm Paneer. Let it Cook on slow flame
for 10 – 12 minutes after covering it. Add 10gm Butter and a pinch of
Sugar. Serve hot garnished with Fresh Cream, chopped Coriander Leaves, and Ginger Juliennes.
