Ingredients:
Paneer – 3 1/2 cups, Cubed
Clarified Butter – 1/2 cup
Carom Seeds – tsp
Onions – 1 cup, hopped
Ginger – 3 tsp, Chopped
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Salt to taste
Garam Masala – 1 tsp
Green Coriander – 2 tsp, chopped
For the Gravy:
Tomatoes – 1 kg
Ginger Garlic Paste – 2 tbsp
Green Chillies – 10
Cloves Powder – 1 tsp
Green Cardamom Powder – 1 tsp
Water – 2 1/2 cups
Salt to taste
Butter – 1 cup
Cream – 3/4 cup
Dry Fenugreek Powder – 2 tsp
Garam Masala – 1 tsp
Method:
1. Heat clarified butter in a griddle (tawa).
2. Add carom seeds and saute till they crackle.
3. Add onions, ginger, green chillies and saute for 5 minutes.
4. Stir in red chilli powder, coriander powder and salt along with paneer cubes and stir for a minute.
5. Stir in the gravy.
6. Cover and cook till it thickens and the cottage cheese cubes are coated with it.
7. For the gravy, heat a pot.
8. Add all the ingredients except butter, cream, dry fenugreek powder and garam masala.
9. Cook for 30 minutes, mashing continuously.
10. Strain and return to heat.
11. Cook till the gravy thickens.
12. Add the remaining ingredients, cook for 5 minutes more.
13. Remove from heat.
14. Garnish with garam masala and green coriander.
15. Serve hot.
