INGREDIENTS
Lal Paneer
Servings - 2 - 3
INGREDIENTS

Oil - 30 milliliters
Paneer - 300 grams
Oil - 20 milliliters
Green cardamom - 3 pods
Cloves - 2 pods
Black cardamom - 1 pod
Cinnamon stick - 1
Bay leaves - 2
Ginger paste - 1 teaspoon
Garlic pate - 1 teaspoon
Tomato puree - 200 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Dry ginger powder - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Water - 500 milliliters
Garam masala - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 30 milliliters oil in a pan, add 300 grams paneer and cook until it turns golden brown in color from all sides.
2. Remove it from heat and keep aside.
3. Heat 20 milliliters oil in a skillet, add 3 pods green cardamom, 2 pods cloves, 1 pod black cardamom, 1 cinnamon stick, 2 bay leaves, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 2 - 3 minutes.
4. Then, add 200 grams tomato puree and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/4 teaspoon turmeric and stir well.
7. Add 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon dry ginger powder, 1/2 teaspoon fennel powder and mix it again.
8. Now, add 500 milliliters water and mix it well.
9. Bring it to a boil.
10. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Then, add the cooked paneer and mix it well.
13. Add 1 teaspoon garam masala and mix it well.
14. Cover it with lid and cook for about 3 - 5 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Remove it from heat.
17. Garnish with coriander.
18. Serve hot.