Panneer Makhani Puffs

Ingredients
1 packet paneer (400g pk)
4 cardamom
2 bay leaf
4 cloves
1/2 inch cinnamon stick
1 tbsp kashmiri chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
1 tbsp kasuri methi
1 tbsp ginger garlic paste
1/2 onion chopped
2-3 ripe tomatoes cut in quarter
2 tbsp ketchup
8 oz heavy whipping cream
1/3 cup oil
1 tsp sugar
1 cup of warm water
1/2 cup of warm water for blending mixture
1 pack of pastry sheet (I used Pepperridge Farm pastry sheet)
1 egg for top coating (use milk for vegetarian alternative)
Salt to taste

Directions:
Step 1: Heat oil in a pan and add cardamom, bay leaf, cinnamon and cloves.  Let it saute for 1 minute.  Then add chopped onions and let it sweat. When slightly brown, add in ginger garlic paste.  Cook until the ginger garlic paste doesn't stick to the pan and then add in turmeric and chili powder.  Let it cook for 1 minute and then add in ketchup. Keep stirring and then add in tomatoes and 1 cup water.  Cover it and let tomatoes cook completely.  When oil separates turn off heat and let it cool down. Then in a blender add the mixture with 1/2 cup of warm water and blend it into a puree. Then in the same pan add the blended mixture.  Note add sugar and kasuri meethi. Let it boil slightly and then add heavy whipping cream.  At this time cut paneer into cubes and add it to the gravy. Let it cook for 3 minutes and then turn off the stove. If the gravy is thick add warm water and adjust consistency.  Boil few mins and Paneer Makhani is ready

Step 2: Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet and cut the it into squares.  Repeat with the remaining pastry sheet. Brush the edges and top of the pastry squares with the egg mixture.

Place paneer with little gravy onto the pastry squares. Top each with another pastry square. Press the edges to seal. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.

Bake at 350 degree fahrenheit for 25 minutes or until the pastries are golden brown. Take the gravy and serve it on the side as dipping sauce. Enjoy!