Hariyali paneer makhani [font=Arial, Helvetica, sans-serif]250 gm cottage cheese (paneer) 1 tbsp lemon juice 1 tsp green chilli paste Salt to taste 6 medium-sized green tomatoes (roughly chopped) 1 tbsp oil 4 stalks green garlic (chopped) 1 medium-sized capsicum (deseeded and chopped) 4 stalks spring onion greens (chopped) 4 tbsp white butter 1 bay leaf 5 cloves 3 green cardamoms 1 inch stick cinnamon 6-8 green garlic bulbs (chopped) 1 tbsp ginger paste 3 tbsp mawa/khoya 1 tsp garam masala powder 2 tbsp honey ½ cup fresh cream ½ tsp kasuri methi [/font][font=Arial, Helvetica, sans-serif]Marinate paneer pieces with lemon juice, green chilli paste and salt for 15 minutes. Place green tomatoes in a pan. Add one-and-a-half cups of water and boil. Cover and cook for 15-20 minutes. Strain and blend the tomatoes into a puree. Keep aside in a bowl. Reserve the cooking liquid. Heat oil in a pan, add green garlic, capsicum, spring onion greens and sauté. Cool and blend to a puree. Keep aside in a bowl. Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and sauté. Add chopped green garlic bulbs, ginger paste and sauté. Add mawa and green tomato puree and sauté. Strain the reserved cooking liquid and add to the gravy. Add green garlic puree and mix. Add garam masala powder, honey and salt to taste. Add marinated paneer pieces. Add fresh cream and stir gently. Sprinkle kasuri methi and take it off the heat. Mix gently and serve hot with rotis or paranthas.[/font]
