"Paneer cooked in an onion tomato base gravy and tempered with spiced onions"
PANEER DO PYAZA
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Serves or Makes: 4
Recipe Card
ingredients
- 3 tablespoons Oil
- 1/8 teaspoon Hing
- 2 Bay leaves
- 1 teaspoon Cumin
- 2 inch Cinnamon stick
- 5 Green Cardamom
- 1 Black Cardamom
- 6 Cloves
- 6 Black peppercons
- 1 1/2 Onions; thinly sliced
- 1/2 tbsp Turmeric powder
- 2 tablespoons Ginger garlic paste
- Salt to taste
- 2 Tomatoes; thinly diced
- 1/3 cup Yogurt; whisked
- 1/2 tbsp Chilli powder
- 1/2 tbsp Fennel powder
- 1/2 tbsp Cumin powder
- 1/2 tbsp Coriander powder
- 750 grams Paneer; cut into 2 inch squares
- 3 tablespoons Ghee
- Hot water
- 1/2 teaspoon Cumin
- 1/2 teaspoon Coriander seeds; crushed
- 2 Green chillies; split
- 1 Dry Kashmiri red chilli
- 1/2 teaspoon Garam masala
- 1/4 Onions; diced big
- 1/2 tbsp Kasuri methi; crushed
- 2 tablespoons Fresh coriander/cilantro leaves; thinly chopped
Method
Step 1
In a pot, add oil, whole spices and saute for a min.
Step 2
Add onions, ginger garlic paste, turmeric powder and salt. Saute till slightly brown.
Step 3
Add tomatoes, saute till fully cooked and oil separates.
Step 4
To the yogurt add chilli powder, fennel powder, cumin powder, coriander powder and whisk well.
Step 5
Add it to the onion tomato base and mix well. Let it cook for 5 mins.
Step 6
Add hot water to your desired consistency and cook till it starts to boil. Lower the heat.
Step 7
Add the paneer.
Step 8
To a pan, add ghee, cumin, coriander seeds, green chilli, dry kashmiri red chilli, garam masala and saute for a min.
Step 9
Add diced onions, salt and saute for 2-3 mins.
Step 10
Immediately add to the onion tomato base.
Step 11
Cover it and cook for 5 mins.
Step 12
Turn off the heat, add kasuri methi and fresh coriander leaves.