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!!)