Ingredients:

• 1 tbsp – oil (or mustard oil)
• 3- Cardamoms
• 1- black Cardamom
• 3- small Bay Leaves
• 1- stick Cinnamon
• 1/2 tsp – Asafoetida (hing)
• 1 tsp – Kashmiri Red Chilli powder
• 200 ml – Tomato puree
• 1/2 tsp – salt (or to taste)
• 1 tsp – fennel powder
• 1 tsp – dried Ginger powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Jeera powder (cumin powder)
• 200 ml – water
• 200 g – Paneer / Cottage cheese (room temperature), cut into cubes or any other shapes
• 1 tsp – Garam Masala powder (optional)
• 2 tsp – chopped Coriander leaves

Method:

1. Heat 1 tbsp oil in a pan / kadai.
2. Add whole spices (cardamom, cinnamon and bay leaf) and fry on low heat until fragrant.
3. When the spices crackle, add asafoetida and red chilli powder.
4. Add tomato puree, salt and cook for a few minutes.
5. Add fennel powder, dried ginger powder, turmeric powder and stir on a low heat for 1 – 2 minute.
6. Add jeera powder, water and mix all the ingredients well.
7. Cover with a lid and bring to boil on a medium heat.
8. When it starts boiling, add paneer cubes and cook on a medium to low heat for 7 – 10 minutes.
9. Open the lid and test the texture of the paneer.
10. If it is very soft in texture and like a sponge, then switch off the heat.
11. Sprinkle chopped coriander leaves
12. Add 1 tsp fresh cream if required (1 tsp fresh cream for 1 serving bowl).
13. Serve hot with rotis or rice.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya