PREPARATION

1. In a mixing bowl, add 400 grams paneer, 1.4 teaspoon salt and mix it well. Keep aside.
2. Heat 15 milliliters oil in a pan, add 400 grams paneer and fry until it turns golden brown in color from all sides.
3. Remove it from heat and keep aside.
4. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 1/4 teaspoon asafoetida, 1 1/2 teaspoons ginger, 1 teaspoon green chili and stir for 2 - 3 minutes.
5. Then, add 300 grams tomato and mix it well.
6. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
7. Add 1/2 teaspoon turmeric and stir well.
8. Add 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/4 teaspoon ginger powder, 1 teaspoon red chili and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Now, add 200 milliliters water and mix it again.
11. Bring it to a boil.
12. Add 260 grams boiled green peas and mix it well.
13. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Then, add 1 tablespoon fresh cream and mix it well.
16. Now, add the fried paneer in it and mix it well.
17. Again cover it with lid and cook for about 2 - 3 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
20. Add 1 tablespoon coriander and mix it again.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with fresh cream.
24. Serve hot.

No Onion No Garlic Paneer Masala

Servings - 2 - 3

INGREDIENTS
Water - 500 milliliters
Green beans - 90 grams
Oil - 35 milliliters
Paneer - 150 grams
Water - 700 milliliters
Tomato - 255 grams
Oil - 10 milliliters
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Lemon juice - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Red chili - 1/2 teaspoon
Kitchen king masala - 1/2 teaspoon
Oil - 10 milliliters
Bell pepper - 150 grams
Cabbage - 140 grams
Salt - 1/2 teaspoon
Oil - 15 milliliters
Cumin - 1 teaspoon
Tomato paste - 210 grams
Turmeric - 1/2 teaspoon
Water - 100 milliliters
Salt - 1/2 teaspoon
Yogurt - 45 grams
Butter - 1 1/2 teaspoons
Fresh cream - 2 tablespoons
Dry fenugreek leaves - 1 teaspoon
Coriander - for garnishing