Method: Start with grinding onions (three small), ginger (one inch long) and green chillies (two to three) in a mixer. Then cook them in clarified butter (two tablespoons) till the oil begins to separate. Add grated mava (one cup) and cream (one cup) to it. Cook it on a low flame for two minutes. Next, add salt (to taste), red chilli powder (half teaspoon), turmeric (one fourth teaspoon) and garam masala (half tablespoon) in the paste. At last, put paneer (cut into one-inch dices) with water (half cup). Let it cook till the gravy thickens. Serve it hot with paratha or chappatti.
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