How to Make Paneer Makhani:1. First rinse and chop the tomatoes (250 grams or 4-5 medium ripe red tomatoes)., 2. In a blender or grinder make a smooth puree of the chopped tomatoes. No need to add any water while blending the tomatoes.3. In a mortar-pestle, crush the ginger & garlic to a paste (1 teaspoon ginger garlic paste, or ½ inch ginger + 3-4 small garlic cloves).Make Makhani Gravy: Melt 2 tablespoons butter in a pan. Add 1 tej patta (bay leaf) and then the crushed ginger-garlic. Sauté for some seconds or till the raw aroma of the crushed ginger-garlic goes away. Add the prepared tomato puree. Stir well and add 2 teaspoon Ghotaram Paneer Masala Powder and ½ teaspoon red chili powder. Keep on sauteing till the fat leaves the sides of the tomato paste. Meanwhile chop 200 grams cottage cheese into bitesized cubes, squares or triangles. , After 15 minutes on a low flame, the tomatoes and spices have sautéed well and the fat leaving the sides of the mixture is clearly seen. The masala will look glossy, will leave the sides of the pan and will come together. , Now add 1.5 cups water. , Stir very well and let the gravy/sauce come to a gentle simmer. , Simmer the gravy till it reduces and thickens a bit. , Add ½ to 1 inch ginger julienne and 1 to 2 slivered green chilies. Simmer for a minute. , Stir and then add salt as required, ½ teaspoon crushed kasuri methi (dry fenugreek leaves) and ½ to 1 teaspoon sugar. Also add the paneer cubes. Mix gently and switch off the heat. Add 2 to 3 tablespoons cream. , Stir gently but thoroughly, so that the cream is mixed uniformly with the gravy without breaking the paneer cubes. Switch off the flame. , Lastly sprinkle ½ teaspoon Ghotaram Paneer Masala and again stir gently. Check the seasonings and add more salt or sugar if required. , Serve paneer makhani hot with roti, paratha or naan, or with steamed rice or jeera rice if you’re avoiding gluten. Enjoy!!