Once your kids start eating independently, food is categorized in two types - one that they eat themselves without natak and second which you need to feed them with jabardasti.
So this dish comes under first category. I learnt this dish as a speciality for our vegeterian friends, which was only made for guests. But due to its first category status, now I tend to cook it once in couple of weeks.
Blanch till soft, then grind to make smooth paste once cold.
2 medium tomatoes
1 medium onion
4 garlic cloves
1 inch Ginger
Heat oil plus ghee, add -
1 TSP Cumin seeds
1 tbsp red chilli pwd
1 TSP turmeric pwd
1 tbsp coriander pwd
Roast in oil till masalas are cooked a bit, add sufficient oil/butter else masala might burn.
Add the blanched paste created in step 1.
Saute till oil seperates.
250 gm of Paneer pieces
2 tbsp Kasturi methi crushed by fingers
3 tbsp of full fat cream - homemade malai
1-2 TSP sugar
Simmer for couple of minutes. Done.
Serve with hot roti\ phulkas\ naan.