Preparation Time: 15 min. Cooking Time: 35-40 min. Serves 4
Ingredients:
500 grams of Paneer (Cottage cheese)
2 cup Fresh Tomato Puree
½ Cup Plain Yoghurt
2 Onions Very Finely Chopped (preferably Indian Onions)
2½ tbsp Ginger Garlic Paste
2 tbsp Finely Chopped Coriander
3-4 slit Green Chilli
3 tbsp Oil
3 tbsp Butter
1 tsp Cumin Seeds
1 tsp Kalonji Seeds (Nigella Seeds)
¼ tsp Asafoetida (Hing)
1 Dry Red Chilli
¾ tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
2 tsp Kashmiri Red Chilli Powder
2 tbsp Kasoori Methi (Dried Fenugreek Leaves)
3 tbsp Achari Masala
1 tsp Garam Masala
1 tbsp Jaggery (Gōr)
Salt to Taste
Method:
Cut paneer into bite-size cubes, heat oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and achari masala powder, fry on both sides light brown colour, drain over kitchen paper and set aside.
Heat the oil in a pan and add the dry red chilli; once hot, add the cumin seeds, kalonji seeds, asafoetida, onions, and butter, and sauté the onions until light brown.
Now add the ginger-garlic paste, turmeric powder, red chilli powder, Kashmiri chilli powder, achari masala, garam masala, and kasoori methi, mix well, and sauté for a minute. Crush the kasoori methi between your hands before adding it.
Add the tomato puree, jagger, and salt, and cook for about 10-15 minutes or until the oil leaves the sides, checking every 2-3 minutes to prevent it from burning.
Add the yoghurt and cook until the oil leaves the sides, stirring continuously to prevent it from splitting.
Add about ¼ cups of water and cook for 3-5 minutes. Then, add the paneer cubes and chopped coriander. Mix well and cook for about 5-8 minutes.
Add the slit chillies and serve hot with Tandoori Naan or rice.
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