Punjabi butter paneer masala

2l milk

1 tsp vinegar or lemon juice

150g–200g yoghurt

200g paneer

6 almonds

6 cashew nuts

2 tbsp desiccated coconut

½ tsp grated ginger

4 onions, chopped

1 tsp green chilli, chopped

50g butter

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp garam masala

salt

4–6 large tomatoes, peeled and pureed

2 tbsp double cream

2 cups milk