CREAMY TOMATO PANEER laced with fenugreek and mint...

A classic Paneer dish one which is nowadays found on every restaurant menu..the tanginess of the tomatoes enfolds the soft creamy paneer in a warm embrace, here I have added just a touch of methi and mint which elevates this dish a notch up.Serve hot with naan's, paranthas or fresh bread.
Ingredients-

• Fresh cottage cheese(paneer)- 200 gms
• Ginger paste (fresh ground)- 1 heaped teaspoon
• Garlic paste (fresh ground)- 1 heaped teaspoon
• Onions- 2 medium sized skinned and pureed in blender
• Tomatoes- 3 large sized (blanched and pureed)
• MDH Kasoori methi- 1/2 tsp crushed and stems removed OR fresh fenugreek- 1 tsp chopped
• Fresh mint- 1/2 tsp finely chopped
• Garam masala- 1 tsp
• Cumin seeds-1/2 tsp
• Orange food colour (optional)- a pinch or few drops
• Heavy cream- 2 large tbsp.
• Green chilli- 1 finely chopped
• Oil- 2 tbsp
• Salt and black pepper to taste

Method-

1. Heat oil in a heavy bottom pan, add cumin seeds and let sputter, add the ginger and garlic paste and fry for a minute 
2. Add the onion paste and fry till very light brown, take care not to over brown.
3. Now add the tomato puree and cook till oil separates from the masala.
4. Cube the paneer into bite sized pieces.
5. Add the cream, garam masala, green chilli, kasoori methi, mint, food colour to the masala and give it a good stir, add 1/2 cup hot water and cover.
6. After 2-3 minutes tip in the paneer, season with salt and pepper, don not cook the paneer for too long as it becomes tough, just a minute should suffice.Let the paneer soak in the flavours for 5-10 minutes.
7. Serve piping hot garnished with more mint/coriander.