Ingredients
1. 250gm paneer, cubed;
2. 5 tomatoes, blanched
3. 1 onion, finely chopped;
4. 1.2 tbsp ginger paste;
5. 1-inch dalchini (cinnamon);
6. 1.2 tsp jeera (cumin);
7. 2tsp garlic paste;
8. 3-4 laung (cloves);
9. 2 elaichi (green cardamom);
10. 2 tej patta (bay leaf);
11. 1tsp saunf (fennel) powder;
12. 3-4tbsp oil;
13. 1tsp lal mirch (red chilli) powder;
14. 1.2 tsp garam masala powder;
15. 1.2 haldi (turmeric);
16. Pinch of hing (asafoetida);
17. 1tsp sugar;
18. Salt to taste
Method:
1. In a food processor, grind together onions, tomatoes, ginger and garlic to a fine paste.
2. In a pan, heat 2tbsp oil on medium flame. Add paneer and shallow fry till light golden brown. Remove from flame and drain on a kitchen paper.
3. In the same pan, add the remaining oil, jeera and hing and saute till seeds begin to splutter.
4. Now, add laung, elaichi, dalchini and tej patta and saute for a minute.
5. Pour in tomato-onion paste and mix well. Lower flame and let the mixture cook for 15 minutes.
6. Add lal mirch powder,haldi saunf and powder . Mix thoroughly. Season with salt and sugar and continue to cook for a couple of more minutes.
7. Toss in fried paneer and stir well. Cover pan with lid and cook for 10 minutes on low flame.
8. Check seasoning and add garam masala powder just before taking the dish off the flame.
9. Serve piping hot with naan or steamed rice.