Servers : 3
- Paneer – 1 1/2 cups
- Onion (choppe) – 2 cups
- Tomatoes (chopped) – 2 cups
- Cumin seeds – 1 tsp
- Ginger Garlic Paste – 2 tsp
- Red Chilli Powder – 2 tsp
- Coriander Powder – 2 tsp
- Cumin Powder – 1/2 tsp
- Kasoori methi (Dried Fenugreek Leaves) -2 tsp
- Salt – to taste
- Sugar – 3 tsp
- Oil – 2 Tbsp+2 tsp
- Ghee or Butter – 2 tsp
Step 1 : In a pan heat 2 Tbsp of oil when the oil is hot add cumin seeds.
Step 2 : After the cumin seeds splutter add onions and pinch of salt and cover it to cook till onions turn transparent, mixing it in between.
Step 3 : While the onions are getting cooked, in another pan heat about 2 tsp of oil and fry the paneer till slightly brown.
Step 4 : Add ginger garlic paste and mix this and cook till the raw flavour of ginger and garlic goes away.
Step 5 : Then blend this mixture with tomatoes into a smooth paste using a blender or a hand blender.
Step 6 : Add this smooth puree into the same pan and salt to taste cover and cook for ten min.
Step 7 : Add red chilli powder, coriander powder, cumin powder, sugar and fried paneer mix well and cover it and cook it for 2 min
Step 8 : Add milk, kasoori methi and cook it for another 3 min or till the gravy slightly thickens.
Step 9 : After 3 min open the cover and serve it hot with roti, chapathi, paratha, naan.