I used a spice mix for "butter chicken" which I bought at an Indian grocery (brand of spice mix is Shan), but I took some liberties with the recipe. I used paneer, cut into cubes, instead of chicken. I marinated the cubes of paneer with the entire spice mix and 1/2 cup water and a 3-4 Tbsp of lemon juice for 30 minutes, since the recipe suggested doing this for chicken pieces. Instead of de-skining the tomatoes and pureeing them, I left the skin on 5-6 roma tomatoes, and deseeded them, and minced them. Next, I put everything into a saute pan, and heated until the liquid was boiling. I added a pinch of salt, freshly ground pepper, and a bay leaf. I added 1 pint of whole milk and cooked uncovered for 15 minutes. I finished off the sauce with a pat of butter. (This diverges from the original recipe, which used 1/2 cup whole milk, and topped the finished sauce off with 1/2 cup cream and 1/2 cup butter). Serve with rice.
