Sumitas Paneer (Cottage cheese) masala

This recipe credit goes to the master of north Indian food, Sumita Singh and hence the name of the dish under her name..
Ingredients: 

Sumitas Paneer Masala

• Paneer - One full cereal size bowl with pieces cut into medium sized cubes 
• Cumin seeds: 1 tsp
• Onion - 1/2 size chopped into small pieces
• Oil (Olive/peanut) - 4 tsp
• Asafoetida - 1/4 tsp
• Ginger - 1/4 inch 
• Garlic - 4 to 5 cloves
• Tomatoes - 2 large size (US size)
• Cashew nut - 6 to 8
• Red chili - 2 (Kashmiri chili)
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Red chili powder - 1/2 tsp (You can add more depending on your spice level)
• Dry kasoori methi leaves - 2 tsp
• Honey - 2 tsp
• Whipped cream - 3 to 4 tsp / whole milk 5 tsp
• Salt for taste

Initial preparation:

1. Microwave the paneer for a minute to soften and keep it ready
2. Make a paste of ginger and garlic and keep it ready
3. Blend/Grind tomatoes, cashews, and red chilies into fine puree and keep it ready

Procedure: 

1. Take a medium sized pan and bring it to heat in a medium flame
2. Add oil, asafotida, and onions and saute for 2 to 3 minutes
3. Add ginger garlic paste and saute for a minute
4. Add the tomato puree, coriander powder, garam masala, red chili powder, salt and mix well. Once the mix starts to boil, cover the pan with a lid and allow it to boil in medium flame for about 10 minutes. From time to time, keep stirring to avoid sticking to the pan
5. Add kasoori methi leaves(grind it using your hand and then add), honey, and paneer and mix it gently. Keep it on low fire for about 3-4 minutes
6. Turn off the fire and add whipped cream or whole milk. Hot paneer masala goes well with chapathi's/rotis/naan's.

Try it out and please leave a comment on how it went..