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| Preparation time: 40 minutes Cooking time: 20 minutes Serves: 3 - 4 |
Ingredients:
Butter/Vegetable oil (5 tbsp total)
Paneer cubes (500 gms)
Onion (1 big)
Capsicum (1)
Tomato (4)
Curd (6 tbsp)
Lemon juice (1 tbsp)
Ginger and Garlic paste (4-5 tbsp)
Spices:
- Cardamon pods (3-4)
- Cinnamon (a 2 inch long rolled stick)
- Cloves (6-7)
- Black pepper corns (6-7)
- Methi (Fenugreek) seeds (10-15 seeds)
- Jeera (Cumin) seeds (Half a tsp)
Powders/Seasonings:
- Garam masala powder (3/4 tsp)
- Corriander powder (1 tbsp)
- Chilli powder (3/4 tbsp)
- Turmeric powder (1/2 tsp)
- Salt to taste
Cut into cubes:
- Onion (Half of a big onion)
- Capsicum (1)
- Tomato (2)
Chop:
Onion (other half)
Tomato (2)
Marination step:
Mix curd, chilli powder, salt and lemon juice to make a marinate paste. Marinate paneer cubes, capsicum, tomato and onion cubes for about half an hour.
Frying Paneer step:
After half an hour of marination, take a flat wide open frying pan. Add butter or oil. Fry the marinated paneer and vegetables till they are brown and smell done. Keep excess curd water for addition to gravy later. Once fried, keep aside.
Gravy preparation step:
- In another frying pan, add 3-5 tbsp of oil.
- When oil is hot, put in Jeera, opened cardamons, cinnamon, cloves, fenugreek seeds and pepper corns and stir till they are cooked to the right amount.
- Add ginger garlic paste and fry till it is cooked.
- Add chopped onions, salt and turmeric.
- Saute the mixture till onions are almost about to dissolve.
- Add garam masala and coriander powder and continue sauteing till oil oozes out. Cover with lid if required.
- Once done, add chopped tomatos and saute it till mixture is well done.
- Optional step: Let the above mixture cool down before using a blender to make a thick paste.
- Once done, add curd water that was kept aside earlier to make the paste thinner.
- Bring above gravy to boil.
- Add the paneer and vegetable fry that was kept aside, to the gravy prepared above.
- Boil for 5-7 minutes after which let it cool down for some time so that paneer marinates in the gravy.
Can be eaten with rotis, bread or rice.
