Serves 1
Directions
- 1In a bowl, mix paneer cubes with black pepper, salt, and ginger-garlic paste. Set aside for 15 mins.
- 2Heat oil in a pan and cook the paneer until golden on both sides. Keep aside.
- 3In another pan, heat ghee, add tej patta and cinnamon.
- 4Sauté onions, turai, garlic, ginger, and green chilies with salt until water evaporates.
- 5Add coriander powder and garam masala. Cook for 2–3 mins.
- 6Toss in fresh coriander and cook again for 2–3 mins. Let cool.
- 7Remove tej patta and cinnamon, then blend with 50 g paneer, hung curd, and a little water into a smooth paste.
- 8Transfer back to the pan, add kasoori methi, and bring to a boil.
- 9Add cooked paneer, mix well.
- 10Garnish with chili oil and curd (optional).
Ingredients
- 200 g paneer
- 0.5 tsp black pepper
- to taste salt
- 1 tsp ginger-garlic paste
- 1 tsp oil
- 1 tsp ghee
- 1 tej patta
- 1 cinnamon stick
- 2 onions
- 2 turai
- 6 garlic cloves
- 1 inch ginger
- 4 green chilies
- 1 tbsp coriander powder
- 1 tsp garam masala
- handful fresh coriander leaves
- 50 g paneer
- 2 tbsp hung curd
- 1 tsp kasoori methi
- chilli oil
- curd
Equipment
bowlpanspatulablender
Tips
- Serve hot with chapati or paratha.
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