Ingredients:

• Tomatoes – 4
• Onions – 1
• Green chillies – 2
• Ginger – Garlic paste – 2 tsp
• Paneer – 1/2 lb
• Cinnamon + Cloves – 3 each powdered
• Peas – 1/2 cup
• Oil – 5 tbsp
• Curd – 1 cup
• Half ‘n’ Half (optional) – 1/2 cup
• Ani seed powder – 5 tsp
• Coconut powder – 2 tsp
• Salt to taste
• Turmeric powder – 2 tsp
• Chilli powder – 3 tsp
• Coriander – few sprigs

Method:

1. Heat oil in a pan and fry the paneer cubes until golden brown in colour. Drain excess oil on a paper towel.
2. To the remaining oil add garam masala, onions, green chillies and fry until slightly golden brown in colour.
3. Add in the ginger-garlic paste, fry for a min and then add tomatoes and peas.
4. Now add salt, chilli powder, turmeric and mix well.
5. Cover the pan and cook until the tomatoes are done.
6. Meanwhile, beat the curd slightly with a fork. Then add in the coconut and aniseed powder.
7. Mix well, add this paste to the cooked tomatoes and keep cooking until the gravy is slightly thick and oil separates to the side.
8. Then add in the fried paneer pieces and cook for 2-3 minutes.
9. Garnish it with chopped coriander and serve.

Recipe courtesy of Satya