The most delicious, mouthwatering, divine, scrumptious, delectable, piquant Mahkni. Ever.

This recipe comes from Monica's mom. She makes the most delicious food and just has a natural gift in the kitchen. She never follows a recipe, eyeballing everything. She is East Indian, and makes the best Indian dishes I've ever had in my life.

I will write down what I put in, but she really just listed ingredients, not amounts. I don't know if I put in too little or too much, but it tasted fine to me.

"Paneer" Mahkni
Butter (2 tbsp)
1-28 oz can crushed tomatoes
1 tsp fenugreek (kasoori methi)
Melt the butter in a pot and add the crushed tomatoes and fenugreek. Cook for 10 minutes.

Garlic (I used about 7 cloves from a jar and used a garlic press)
Ginger (About 1 tbsp minced from a jar)
Green chillies (I didn't have any fresh chillies so I used about one tsp red chilli flakes)
Red chillies
Turmeric (About 1 tbsp)
Salt (1 tsp)
Fry in a pan with a bit of oil for about 3-4 minutes. Add spices to the sauce. (I didn't want to dirty two pans so I did the spices first then added the sauce to it.)

Sugar (1/2 tsp)
500 ml whipping cream (Substituted one can of Coconut milk. Make sure you get the richest, creamiest one you can. I like Aroy-D. Since the can is still 100 ml short I also added in some So Nice coffee creamer.)
Add sugar and cream to sauce and simmer for another 10 minutes.

Paneer is an Indian cheese. I substituted that with firm tofu, just cubed it into non-huge chunks.
Throw in the cubed tofu and simmer till heated through. Stir gently.

I just served this over brown rice.

If you think I added a lot of garlic to the recipe, feel free to tone it down. Garlic is so good for you though, and with all the other flavours in this dish, it's not that overpowering. I also mentioned I got it from a jar, I don't know if this makes it less potent, probably does.

If you want to read some of the amazing benefits garlic has, here is a link: http://naturalhealthremedies.org/what-are-the-health-benefits-of-garlic/