Medium spiced vegetarian dish, yoghurt based gravy cooked in Indian spices with Paneer.
Paneer (cubes) – 250gms
Onions (sliced) – 3
Onions (quarters) – 2
Tomatoes (chopped) – 2
Ginger (chopped) – 2 Tbsp
Garlic (chopped) – 2 Tbsp
Yoghurt – 100gms
Garam Masala – 3 tsp
Haldi (turmeric) – 1 tsp
Coriander Powder – 2 tsp
Sauf Powder – 1 tsp
Red Chilli Powder – 1 tsp
Salt – to taste
Oil – for frying
Ghee – 3 tbsp
Fresh coriander – for garnish
Green chillies – 2 Cloves – 2 to 3
Dry Red Chillies – 2
Peppercorns – 3 to 4
Bayleaf – 1
Whole jeera (cumin) – 2 tbsp
Cinnamon – 1
Hot water – 1/2 cup
* Take oil and shallow fry paneer on medium flame, turn the paneer cubes to get even colour. Carefully, take the paneer and keep aside.
* Take a heavy bottom pan (kadhai) , add ghee and once ghee is hot add the whole jeera, bayleaf, red chillies, peppercorns, cloves, cinnamon. Once aromatic add the onions.
*Fry the onions on medium flame, add pinch of salt and mix well. Add chopped tomatoes. Add garam masala, haldi, dhaniya powder and mix well.
*Add half cup hot water and cook for 7-8 mins on medium flame.
*Take curd, add Garam Masala, red chilli powder, dhaniya powder and sauf powder. Mix well.
*Turn the flame to low and add the curd mixture (to avoid burning) in the pan and let it cook for 8-10 mins on low flame until ghee separates. *if required, you can 1/2 cup more water.
*Meanwhile, take the same pan in which paneer was fried, add whole jeera, 2 green chilies and garam masala, then add onion quarters and fry the onions.
*Bring the gravy to boil then add fried paneer in gravy and mix well. Add the onions quarters in the pan and mix well.
*Add fresh coriander and turn off the flame.
*Garnish with fresh coriander and serve hot.
*Enjoy with Parantha/ Rumali Roti/ Butter Naan.