Ingredients
- 250 gms paneer (cottage cheese), cut into 1″ cubes
- 2 tbsp refined oil
- 1/2 tsp cumin seeds
- 2 black cardamoms (whole)
- 1″ cinnamon stick
- 1 medium sized onion, finely chopped
- 3-4 garlic cloves, crushed
- 1tsp peeled and grated root of ginger
- 2 green chillies, finely chopped
- 2-3 tomatoes, blended into a puree
- 1tsp sugar (demerara sugar enhances taste)
- 1/2 tsp salt, or to taste
- A pinch of garam masala
- 1/4 tsp red chilli powder
- 1 tsp dhania powder
- 3 tbsp cream
- 1 tsp kasuri methi
- A handful of coriander leaves, chopped
Steps
- Heat oil in a heavy pan, stir in cumin, black cardamoms and cinnamon, saute for a bit and add the onion; once it turns translucent, add the ginger and garlic paste and let it roast
- Tip in the blended tomatoes, along with red chilli and dhania powder, saute till the water evaporates and it turns into a thick paste, add sugar, allow it to mix well
- Add 1-2 tbsp cream (or 2-3 tbsp milk for a lower fat version), cook for a few more minutes till the cream/milk blends well
- Add kasuri methi and cook for 1-2 minutes, now add about 1/2 cup water, cover and let it boil for 3 more minutes on low flame;introduce the paneer, cook for another minute
- Add the garam masala, and garnish with finely chopped coriander leaves
- Serve and swirl in some whipped cream if you like (I prefer to keep it low on calories and skip the cream!!)
