PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger paste and stir well.

2. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

3. Now, add 200 grams tomato puree and mix it well.

4. Cook for 3 - 5 minutes on medium heat.

5. Add 1 teaspoon red chili, 1/2 teaspoon cumin powder, 1 teaspoons alt, 1/2 teaspoon sugar and mix it well.

6. Then, add 180 milliliters water and stir well. Bring it to a boil.

7. Now, add 360 grams paneer and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon garam masala, 2 teaspoons dry fenugreek and mix it well.

10. Add 45 grams fresh cream and mix it again.

11. Cook for another 3 - 5 minutes on medium heat.

12. Garnish with ginger.

13. Serve hot with roti, naan or rice.

Paneer Kalimirch

Servings - 3 - 4

INGREDIENTS

Oil - 2 tablespoons

Cloves - 4

Cinnamon stick - 1

Green cardamom - 5

Bay leaf - 1

Onions - 200 grams

Ginger garlic paste - 1 tablespoon

Green chili paste - 1 teaspoon

Tomato - 250 grams

Coriander powder - 1 1/2 tablespoons

Paprika - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Ghee - 1 tablespoon

Black pepper - 1 teaspoon

Cashews - 2 tablespoons

Water

Paneer - 200 grams

Dried fenugreek leaves - 1/2 teaspoon

Fresh cream - 170 grams

Lemon juice - 1/2 teaspoon

Saffron - 1/8 teaspoon

Garam masala - 1/2 teaspoon

Coriander - for garnishing