Ingredients:

• 500 gms – Paneer, cut into large rectangles
• 1.25 cups – Tomato puree
• Mustard oil for frying
• Salt to taste
• 1/2 tsp – Chilli powder
• 2 – Black Cardamoms
• 4-6 – Cloves
• 2 – Cinnamon sticks
• 1/2 tsp – Dry Ginger powder
• 1/4 tsp – Saunf (fennel seeds) powder

Method:

1. Heat oil in a frying pan/kadhai, fry paneer pieces until golden from all sides.
2. Drain excess oil and keep aside.
3. Reheat 2 tbsp. of oil in another pan over medium flame, add cloves, cinnamon and black cardamom. Once they begin to splutter, add chilli powder, dry ginger powder and saunf powder.
4. Boil over medium flame until curry gets reduced and the paneer pieces become soft (about 10 minutes).
5. Serve hot, with Paranthas / Zeera Pullao.