Rohit Komal kamle
| 1 minute to read
- 2 tbsp Ghee 9 Panner 1 tsp cumin seeds / jeera 1 bay bay leaf / tej patta ½ inch cinnamon stick / dalchini 1 onion, finely chopped 1 tsp ginger-garlic paste salt to taste 1 cup tomato pulp ½ tsp turmeric / haldi ½ tsp coriander powder 1 tsp lal mirch powder ¼ tsp cumin powder ½ cup Curd ¼ tsp Garam masala ½ tsp kasuri methi / dry fenugreek leaves, crushed
firstly, in a large kadai heat ghee and fry 9 cubes of paneer. keep aside. now in the same ghee, add in cumin seeds, bay bay leaf and cinnamon stick. saute till the spices turn aromatic. furthermore, add in chopped onion and ginger-garlic paste and saute well. additionally, add in tomato pulp and saute till it release oil. now add in turmeric, red chilli powder, coriander powder, cumin powder and salt. saute on low flame till the spices are cooked well. now add water along with whisked curd. mix continuously keeping the flame on low. boil the gravy for 2-3 minutes on low to medium flame. now add in fried paneer cubes. cover and simmer for 2 minutes or till paneer absorbs the spices. now add in garam masala and crushed kasuri methi. finally, mix well and serve paneer masala recipe with roti or rice.