Ingredients (adopted from here)
Paneer - 500 grams (diced)
Tomatoes - 3
Ginger and garlic minced - 1 tablespoon
Green chillies - 2
Unsalted butter - 2 teaspoons
Cream - 1 teaspoon
Ajwain - 1 teaspoon
Oil - 1 ablespoon
Kasuri methi/Dried fenugreek leaves - 1 teaspoon (Optional)
Coriander powder - 1 teaspoon
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
In a blender, grind together the tomatoes, ginger, garlic and green chillies to a fine paste.
Heat a wide bottomed pan over medium heat. Melt the butter. Add the ajwain and once it starts spluttering, add the ground paste and saute until the raw smell disappears. Add coriander powder, chilli powder, turmeric powder, salt, and kasuri methi and mix well.
Add a cup of water and bring to the required consistency and bring it to a boil.
Add the paneer cubes and allow it to cook for 2 minutes.
Finally add the cream or whole milk and simmer until the gravy comes together.
Do not boil after adding the milk or cream, it might curdle.
Serve with naan, rotis, phulkas or pulaos.
Sending this to JFI : Paneer started by Indira,
Think Spice: Think Turmeric started by Sunita,
WYF: Specialty Food,
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