Updated: Mar 8
Preparation Time: 15 min. Cooking Time: 35 min. Serves 4
1 Kg Paneer (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
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 garam masala powder, fry on both sides light brown colour, drain over kitchen paper and keep aside.
In a wok, add the oil, dry red chilli, bay leaf, green and black cardamoms; before you add the cardamoms, open them, once hot add the cumin seeds, asafoetida, onions and butter, sauté the onions till light brown.
Now add in 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 in between your hands before adding.
Add the tomato puree, raw honey and salt, 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 a 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.