A Simple No-fuss recipe for the popular restaurant classic.
No canned tomato purée, artificial colors or premade spice mix…just a few simple fresh ingredients, that come together in total harmony! Paneer lovers, you will love this 🙂
You will need…
Ginger-garlic-green chilli, finely minced
2 small onions, thinly sliced
3-4 med tomatoes (mine were really big so 2 were enough)
400 gms paneer, cubed
4 tbsp cream
Salt, haldi, red chili pwdr, garam masala pwdr and sugar
Some coarsely pounded dhania seeds
A hefty pinch of kasoori methi.
Heat a tbsp of butter with a tsp of oil in a cooking pan.
Add a tsp of jeera and 1 heaped tbsp of the minced ginger-garlic-green chilli. Cook for a couple of minutes.
Add the sliced onion and cook on medium heat till lightly golden,
Transfer the mix to a blender. Add roughly chopped tomatoes and grind to a smooth paste.
Pour this paste back to the pan. Add 1/2 tsp haldi, 1 tsp red chilli pwdr and salt to taste.
Also add 1/3 tsp dhania pwdr (dry roasted and coarsely pounded). Cover with a lid and cook on medium heat till juices reduce and butter/oil separates.
Do not rush…cook patiently at this stage, the masala should accquire a deep rich reddish hue.
Now mix in 4 tbsp of cream.
Bring to a slow simmer.
Add cubed paneer and 3/4 cup water and mix gently to coat pieces.
Taste gravy, and add about a tsp of sugar to adjust for tartness.
At the end sprinkle 1/3 tsp of garam masala pwdr and a generous pinch of kasoori methi, crushed between the palms of your hands.
Simmer on low heat for 4-5 minutes, till the gravy becomes a shade deeper and turns glossy.
Serve with hot roti/Parantha/naan.