- Paneer – 200 grams; cubed and shallow fried
- Oil – 3 tbsps.
- Bay leaf – 1 number
- Garlic – 4 big cloves; minced
- Ginger paste – 1 tsp.
- Onion – 3 numbers medium; finely chopped
- Turmeric powder – 1/2 tsp.
- Tomato – 1 cup; finely chopped
- Water – 1/4 cup
- Special masala powder – 3/4 heaping tsp.
- Pepper corns – a pinch (crushed)
- Crushed cardamom powder- a pinch
- Salt to taste
- Cilantro – 1/2 cup
For the special masala powder:-
- Green cardamom – 6 numbers
- Clove – 3 numbers
- Star aniseed – 3 small petals
- Fennel seeds- 1/2 tsp.
- Cumin seeds – 1/4 tsp.
- Pepper corns – 2 tsps.
- Cinnamon – 1″ piece
Dry roast all these spices together and grind to a slightly coarse powder. Use only 3/4 heaping tsps. of masala powder for this recipe
- Heat oil in a broad non-stick pan & add the bay leaf. Add the ginger and garlic paste and cook for 5 minutes. Stir in the chopped onions and cook till they turn golden brown in colour.
- Add the turmeric powder and cook for a minute on low heat.
- Throw in the tomatoes and 2 tbsps. of water and cover cook on low heat for 15 minutes or till the tomatoes turn mushy and oil starts to separate.
- Add the special masala powder, crushed pepper and cardamom and the fried paneer cubes. Mix and cover cook on low heat for 10 minutes. Also add enough salt and 1/4 cup of water while cooking the paneer.
- Finally add the chopped cilantro and mix.
- Serve hot with roti or puri.
Source:- Annie’s kitchen