Ingredients:
Paneer – 350 gms, cut into 1 inch cubes
Oil – 4 tblsp
Asafoetida – 1 pinch
Onion Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – 1/2 tsp
Fennel Seeds – 1 tsp
Dry Red Chillies – 2
Onions – 1/2 cup, chopped
Tomatoes – 1 1/2 cups, chopped
Salt to taste
Garam Masala – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Dry Pomegranate Powder – 1/2 tsp
For the Marinade:
Drained Yogurt – 2 tblsp
Salt to taste
Ginger-Garlic Paste – 1 tblsp
Cornflour or Besan Flour- 1 tblsp
Lemon Juice – 1 tblsp
Method:
1. Put all the marinade ingredients ina bowl.
2. Add the paneer and marinate for 30 minutes.
3. Heat 2 tblsp oil in a non-stick pan.
4. Fry the paneer on both sides till crisp and golden. Keep aside.
5. Heat the remaining oil in a kadai.
6. Add the asafoetida, onion seeds, fenugreek seds, cumin seeds, mustard seeds and fennel seeds along with the red chillies.
7. Fry for about 1 minute.
8. Add the onions, saute till light brown.
9. Add the tomatoes and stir-fry till the oil comes to the surface.
10. Season with salt, garam masala, chilli, turmeric and pomegranate powders, then stir in the paneer.
11. Serve hot with puris.
