Paneer - 1/4 kg, cubed, place in warm water for 10 mts and drain
Curd - 1 tbsp (yogurt) optional
Cumin seeds - 1/2 tsp
Carom seeds - 1/2 tsp (vaamu/ajwain)
Kasoori methi - 1 1/2 tsps, crushed
Onion - 1, large, finely chopped
Ginger - 1/2", finely minced
Green chili paste - 1 tsp (grind 2 green chilis to a paste)
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - pinch
Tomato puree - 1/2 cup
Fresh cream - 1 tbsp
Lemon juice - 2 tsps
Salt to taste
Coriander leaves for garnish
Oil - 2 1/2 tbsps
preparation:
Marinate paneer in curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp kasoori methi for 10-15 mts.
Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 mts tossing the contents well. Do not burn them. Turn off flame and remove to a plate.
Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds and carom seeds and allow to splutter. Add chopped onions and saute for 5 mts. Add minced ginger and green chili paste and saute for 2 mts.
Add turmeric powder, red chili powder, coriander powder and kasoori methi and mix well. Add tomato puree and cook for 6-7 mts or till oil separates.
Add the roasted paneer pieces to the onion-tomato mixture and mix well. Add half a cup of water and cook for 5-7 mts on low to medium flame.
Add garam masala powder and fresh cream and mix well. Add lemon juice and mix well and turn off flame.
Remove to a serving bowl and garnish with fresh coriander leaves. Serve with roti or naan.
preparation Tips:
Capsicum can also be added. Chop capsicum into 1/2" pieces and saute them like paneer pieces and follow rest of the recipe.
If you do not have carom seeds, omit them.
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