Ingredients - Serves 4
- 300 g fresh paneer, cut into cubes
- 2 medium-sized (or 400 g) onions, finely chopped
- 300 g tomatoes, chopped and pureed or ¼ cup of passata
- 2 tsp ginger-garlic paste or 1 tsp garlic, crushed and 1 tsp ginger, crushed
- 2-3 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
- 3 tbsp butter or oil
- 2 tsp ground coriander
- 1 tsp carom seeds (ajwain), optional
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp garam masala powder
- ¼ tsp dry mango powder (amchur), optional
- 1 tsp white or brown sugar, optional
- 1 tbsp dried fenugreek leaves (kasoori methi), optional
- Salt, to taste
- fresh coriander, chopped, optional
Steps
- Heat the butter or oil in a large saucepan. Add the carom seeds (ajwain), ginger, garlic and onions and fry till the onions are soft and translucent
- Add the green chillies, coriander powder, turmeric, red chilli powder, garam masala, dry mango powder (amchur) and fry for a minute
- Add the pureed tomatoes and cook till you can see oil separating out towards the sides of the pan
- Add the sugar and dried fenugreek leaves (kasoori methi), mix in salt as needed
- Add the paneer and cook covered for 2-3 minutes
- Serve hot with chapati, paratha or naan
By Sirisha Tadimalla on