Serving for - 2
Ingredients
Paneer - 1 cup (40-45 small sized cubes)
Onion - 1
Tomatoes - 2 (medium sized)
Cloves of garlic - 4
Ginger - 1 inch piece
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Red chili powder - 1 tsp
Pinch of asafoetida
Turmeric powder - 1/4 tsp
Kasoori Methi - 1 tbsp
Butter - 2 tbsp
Oil - 2 tbsp
Whipping cream - 2-3 tbsp
Salt to taste
Procedure
- Heat oil in a pan. Add paneer cubes and fry till they get slight brown color. Transfer them on paper towel.
- In the same oil, add chopped onion and saute till slight brown color. Add in ginger, garlic and tomato cubes. Cook till tomatoes turn soft. Then add kasoori methi. Mix this up really well and cook for 2-3 minutes. Let the mixture cool down. Add in to blender and make a smooth puree by adding water. Strain this puree and keep it aside. Strained puree will give smooth texture to the gravy.
- Heat butter in a pan. Add strained puree and salt to taste. Let it cook for 8-10 minutes till moisture evaporates. Then add turmeric powder, red chili powder, coriander powder, cumin powder, pinch of asafoetida and garam masala. Cook for a minute.
- Add fried paneer cubes and mix well. Cook for 2 minutes. Finally, add whipping cream and reduce the heat. Let the gravy simmer on low heat for about 5 minutes. Serve hot with naan or roti. I served this with naan. Click here to see recipe - Naan Recipe.