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.