Paneer Makhani or Butter Paneer in Tomato Sauce

This is for all people who love Butter Chicken but went vegetarian.  The recipe is from the Punjab region of India.

I did not miss any meat in this dish. It is not on the low calory side- but who cares.
Checking a lot of different ways to prepare it on line, I made up my own version.
You need Paneer cheese as the meat substitute and when you live in an area without any Indian supermarkets, you have to make the cheese yourself. The other key components are butter, double cream and tomato sauce.

Eat it with Naan bread or with Basmati rice. I love rice, so I had that for lunch.
This recipe has ginger and garlic in, but no onions. You can leave these out too. In some Indian casts onions and garlic are not eaten.

recipe for 1:
110 g Paneer cheese
2 tbsp butter
salt and pepper
1/4 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp fenugreek seeds
1 little knob of ginger
1 clove of garlic
salt and pepper

250 ml Tomato sauce
100 ml double cream
1 tsp honey
1/4 tsp chili powder
1 tsp garam masala

some fresh coriander

Cut cheese, garlic and ginger and melt the butter in a pan. Add cumin seeds, fenugreek seeds and a bit of garam masala and the garlic and ginger and let it get soft.  Add the cheese and salt and pepper.
When the cheese gets a little soft, get it out of the pan.
Pour in the tomato sauce and the other spices and cook it. Add the cheese again.