Paneer Makhani - cooking recipe

Ingredients

2 bay leaves
1 teaspoon garam masala powder
2 tablespoons sugar or 2 tablespoons honey
salt
8 -10 peppercorns
2 inches cinnamon sticks
5 green cardamoms
10 cloves
1 tablespoon ginger paste
1 tablespoon garlic paste
2 cups tomato puree
1 tablespoon kashmiri chili powder
1/2 teaspoon dried fenugreek leaves (kasuri methi)
1 cup fresh cream
400 g cottage cheese (paneer)
2 -3 green chilies
1/4 cup butter

Preparation

Cut the paneer into one inch cubes or triangles.
Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%).
Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water.
Cook, covered, on Microwave HIGH (100%) for ten minutes.
Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream.
Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.