Ingredients:
Paneer – 350 gms, cut into 2×1 inch pieces
For the Spice Rub:
Gram Flour – 4 tblsp
Cumin Powder – 1/2 tsp
Chaat Masala – 1/4 tsp
Carom Seeds – 1/2 tsp
Red Chilli Powder – 1/4 tsp
Dry Fenugreek Leaves – 1 tsp
Orange Food Colour – 2 drops
Salt to taste
Oil to deep fry
For the Gravy:
Ghee – 3 tblsp
Onion Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Onion Paste – 1 cup
Garlic-Ginger Paste – 1 tsp
Tomatoes – 1/2 cup, grated
Salt to taste
Peppercorns – 1/2 tsp, crushed
Curry Leaves – 10 to 15
Drained Yogurt – 1 cup
Cream – 1/2 cup
Water – 1/2 cup
Sugar – 1/2 tsp
Green Chillies – few, slit, to garnish
Method:
1. Put all the spice rub ingredients in a bowl.
2. Add the paneer and rub in the spices.
3. Heat the oil in a kadai, deep fry the paneer. Remove and keep aside.
4. Heat the ghee in a saucepan.
5. Add the onion seeds, fennel and cumin seeds.
6. Stir in the onion paste and saute until it browns.
7. Add the garlic-ginger paste and saute.
8. Add the tomatoes, season with salt, pepper and curry leaves. Cook for 2 minutes.
9. Blend in the yogurt and cream then add water and sugar and simmer on medium heat to make a thick gravy.
10. Add the paneer and cook for 2 to 3 minutes on low heat.
11. Transfer to a serving dish.
12. Garnish with green chillies.
13. Serve hot with pulao or biryani.
