Preparation Time: 15 min. Cooking Time: 35 min. Serves 4
Ingredients:
1 Kg Paneer cut into cubes (Cottage cheese)
1¼ cup Fresh Tomato Puree
2 Onions Very Finely Chopped (preferably Indian Onions)
2 tbsp Ginger Garlic Paste
2 tbsp Finely Chopped Coriander
Three slit Green Chilli
2 tbsp Oil
3 tbsp Butter
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 Dry Red Chilli
3 Bay Leaf
3 Green Cardamom
2 Black Cardamom
¾ tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
2 tsp Kashmiri Red Chilli Powder
1½ tbsp Kasoori Methi (Dried Fenugreek Leaves)
1 tsp Garam Masala
¾ tsp Raw Honey
Salt to Taste
Method:
Heat oil for shallow frying in a pan over medium heat. Add the paneer cubes, sprinkle with salt and garam masala powder, and fry on both sides until light brown. Drain on kitchen paper and keep aside.
In a wok, add the oil, dry red chilli, bay leaf, and green and black cardamoms; once hot, add the cumin seeds, asafoetida, onions, and butter, and sauté the onions until light brown. (Before you add the cardamoms, open them)
Add the ginger-garlic paste, turmeric powder, red chilli powder, Kashmiri chilli powder, 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, raw honey, 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 about ¼ cup of water and cook for 3-5 minutes. Then add the paneer cubes and chopped coriander, mix well and cook for about 5 minutes.
Add the slit chillies and stir well and serve hot with Tandoori Naans or rice.
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