| PANEER CUBES | 1 CUP |
|---|---|
| ONION | 1 |
| TOMATO | 2 ( I USED 1/4 CUP TOMATO PUREE) |
| GINGER GARLIC PASTE | 1/2 TSP |
| CUMIN SEEDS | 1/4 TSP |
| DRY COCONUT(KOPARAI) | 4 TSP |
| WHOLE BLACK PEPPER | 5-6 |
| SAUNF ( SOMBU) | 1/2 TSP |
| SESAME SEEDS | 1 TSP |
| CARDAMOM | 1 |
| CLOVES | 2 |
| CASHEW NUTS | 4-6 |
| RED CHILLI POWDER | 1/2 TSP |
| CORIANDER POWDER | 1/2 TSP |
| OIL | 1 TBLSP |
| CORIANDER LEAVES | FEW |
METHOD:
- Dry roast the black pepper, dry coconut, sesame seeds,cardamom , saunf, and cloves till the coconut turns nice brown color. Take care not to burn it. Lastly add the cashew nuts and switch of the flame. Grin this into a fine paste adding little water.
- In a pan, add oil and add the cumin seeds and ginger garlic paste.
- Saute in a low flame till the raw smell goes. Chop the onions finely and add to this.
- Saute till the onions turn brown.
- Now add the ground masala. After few seconds add the tomato puree( if adding tomatoes, grind it nicely and add at this stage) , red chilli powder, coriander powder and salt.
Let this cook for a while in a low flame . Add the paneer cubes and add water to reach a desired consistency. Check for salt. If you wish you can add a dash of garam masala. Garnish with coriander leaves.
- Â Serve hot with roti | jeera rice. Will be posting the recipe of jeera rice soon.
Note:
- Paneer can be replaced with mixed veggies like carrot, peas and cauliflower.
- You can add 1/2 tsp of poppy seeds( Khas khas) if you want while grinding the masala.
