| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 200 gms Paneer Cottage cheese / – cubed
- 2 Onion – large
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 / Tomatoes – medium chopped pureed
- 2 chilies Green – chopped
- 1 Bay leaf
- 1/2 tsp Cinnamon powder
- 1/2 tsp Cardamom powder
- 1 1/2 tsp chili powder Red
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 4 tbsp Ghee / Oil
- 1 tbsp Butter
- handful Kasuri methi
- Salt – as needed
Ingredients
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|
Instructions
- Heat oil in a wok and add bay leaf with ginger garlic paste and saute it for a minute.
- Add chopped onions and fry till golden in color.
- Now add pureed tomatoes along with cardamom powder, cinnamon powder, re chili powder, coriander powder, cumin powder, garam masala powder. Mix and fry till oil starts leaving the the sides.
- Add water to make curry as per your required consistency. Usually the dhaba style paneer masala is thick so be careful while adding water.
- Adjust salt and let the curry boil. Close the lid and let the curry cook for few more minutes in low flame.
- Remove the lid and add a table spoon of butter on top. Give a quick stir and slide the paneer cubes in it.
- Take handful of kasuri methi and crush it over the curry.
- Serve hot with tandoori roti or rice!
Recipe Notes
Notes :
1. If you don’t have tomatoes at home or allergic to it by any chance, substitute it with 1/2 cup of curd.
2. Usually in this recipe the paneer cubes are not fried before adding, but if you like fried chunks you can add them as well.
3. The red color is acquired by tomatoes and red chili powder, but if you are using curd then you can also add a few drops of food color to get that firey red color to the curry.
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Love : Shaheen
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