Ingredients: (serves 2)
100 gms paneer, cubed
2 tbsps ghee
4 small red onions
4 cloves garlic
1"piece of fresh ginger
1 green chile
1 medium tomato, diced
1 bay leaf or cinnamon leaf (tej patta)
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala
½ tsp black pepper
¼ tsp turmeric
1 tbsp full fat yoghurt
Salt to taste
Water as needed
Method:
100 gms paneer, cubed
2 tbsps ghee
4 small red onions
4 cloves garlic
1"piece of fresh ginger
1 green chile
1 medium tomato, diced
1 bay leaf or cinnamon leaf (tej patta)
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala
½ tsp black pepper
¼ tsp turmeric
1 tbsp full fat yoghurt
Salt to taste
Water as needed
Method:
- In a medium pan, add the ghee and then gently fry the paneer until barely browned . Remove and set aside.
- Mince 2 of the onions, the garlic, the ginger and the chile. Add to the pan, along with the bay/cinnamon leaf, and fry on a medium low heat until soft.
- Cut the remaining onions into quarters, then into quarters again. Add them and the diced tomato to the pan and cook for 4-5 minutes.
- Now add all the spices, a ½ tsp of salt and stir for about 30 seconds. Add a splash of water if the mixtures becomes too dry.
- Add about 1/2 cup of water and the paneer and raise the heat to medium. Cook for about 5-10 minutes, until the sauce has thickened.
- Remove from the heat and add 1/2 cup of water. Stir the yoghurt in vigorously to avoid separating the yoghurt.
- Return the pan to the heat and warm through for 5 minutes.
- Garnish with coriander leaf and serve with Basmati rice.
