Ingredients
Serves 4
1 tbsp Lemon juice
Salt to taste
250 gms Cottage cheese (paneer)
1 tsp Green chilli paste
For green makhani gravy
4 stalks Green garlic greens (chopped)
4 stalks Spring onion greens (chopped)
3 Green cardamoms
6-8 Green garlic bulbs (chopped)
1 tsp Garam masala powder
Salt to taste
1/2 tsp Kasuri methi
1 tbsp Ginger paste
3 tbsps Mawa/khoya
2 tbsps Honey
1 medium sized Capsicums (deseeded & chopped)
1/2 cup Fresh cream
4 tbsps White butter
1 Bay leaf
5 Cloves
6 medium sized Green tomatoes
1 tbsp Oil
1 Cinnamon (one inch stick)

Method
Roughly chop green tomatoes. Place them in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes. Strain and blend the tomatoes to a puree. Keep aside in a bowl. Reserve the cooking liquid. Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes. Heat oil in a pan, add green garlic greens, 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 khoya and green tomato puree and sauté. Strain the reserved cooking liquid and add to the gravy. Add the capsicum puree and mix. Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix. Add fresh cream and stir gently. Sprinkle kasuri methi and take it off the heat. Mix gently and serve hot.