PREPARATION

1. Heat 20 milliliters oil in a pan, add 180 grams paneer and shallow fry until golden brown and crispy from all sides.

2. Now, heat 30 milliliters oil in a skillet, add 1 bay leaf, 1 teaspoon ginger paste, 1 tablespoon green chili and saute 1 - 2 minutes.

3. Add 170 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 100 grams tomato puree and cook 3 - 5 minutes.

5. Add 125 grams yogurt and cook till dry.

6. Then, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.

7. Add 250 milliliters water and bring it to a boil and cover it with lid and cook for 5 - 8 minutes.

8. Now, add fried paneer and again Cover it with lid and cook for 3 - 5 minutes.

9. Then, add 1/2 teaspoon garam masala, 2 tablespoons coriander and mix it well.

10. Garnish with coriander and ginger julienne.

11. Serve.