Paneer Masala
Ingredients
400 g Paneer (Cubed)
1/2 tsp Salt
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 tbsp Vegetable Oil
For the gravy
2 tbsp Vegetable Oil
2 tbsp Ghee
2 Cardamom (Crushed)
2-3 Clove (Crushed)
5-6 Black pepper (Crushed)
1 inch Cinnamon (Crushed)
3-4 Dry Red Chillies
1 tsp Cumin Seeds
1/4 tsp Hing
1 cup Onion (Grated)
2 tsp Ginger Garlic Paste
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
2 tsp Red Chilli Powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Garam Masala Powder
Salt to taste
1 cup Tomato (Grated)
2-3 Green Chilli
2 tbsp Kasuri Methi
1 tbsp Lemon Juice
2 tbsp Coriander (Chopped)
Method For marinating the paneer
Mix paneer with salt, red chilli powder, turmeric powder and salt and keep aside for 15 minutes.
Brush a pan with ghee and fry the paneer on all the sides until browned.
Remove the paneer from the pan and keep aside.
For the gravy
Heat oil and ghee in a pan.
Once the oil is hot, add cardamom, cloves, pepper, cinnamon, dry red chillies, cumin seeds and hing and fry them for a few seconds.
Add onion and fry until it turns slightly brown.
Add ginger garlic paste and fry until onion turns nicely browned.
Now add coriander powder, turmeric powder, red chilli powder, cumin powder, garam masala powder, and salt and fry for a minute.
Add tomato and green chilli and cook until oil starts to separate from the sides of the pan.
Add 1 cup water, fried paneer and kauri methi and cook for 2-3 minutes.
Finally add lemon juice and fresh coriander and mix well.
Serve hot with roti.