Paneer masala

INGREDIENTS

For marinating paneer

1. 400 g Paneer (Cubed)
2. 1/2 tsp Salt
3. 1/2 tsp Red Chilli Powder
4. 1/2 tsp Turmeric Powder
5. 2 tbsp olive Oil
6. For the gravy
7. 2 tbsp olive Oil, 2 tbsp Ghee
8. 7.2 Cardamom ,2-3 Clove,5 Blackpeppercorn, 1 inch Cinnamon
9. 3-4 Dry Red Chillies
10. 1 tsp Cumin Seeds
11. 10.1/4 tsp Hing
12. 11.1 cup Onion (Grated)
13. 2 tsp Ginger Garlic Paste
14. 2 tsp Coriander Powder
15. 1/2 tsp Turmeric Powder
16. 2 tsp Kashmiri Red Chilli Powder
17. 1/2 tsp Roasted Cumin Powder
18. 1/2 tsp Garam Masala Powder 18.1 cup Tomato (Grated)
19. 2-3 Green Chilli (Slit into half)
20. 2 tbsp Kasuri Methi
21. 1 tbsp Lemon Juice
22. 2 tbsp Coriander (Chopped)

INSTRUCTIONS

For marinating the paneer

• Mix paneer with salt, red chilli powder, turmeric powder and salt and keep aside for 15 minutes.
• Brush a pan with ghee and fry the paneer on all the sides until browned.
• Remove the paneer from the pan and keep aside.

For the Gravy

• Heat oil and ghee in a pan.
• Once the oil is hot, add cardamom, cloves, peppercorns, cinnamon, dry red chillies, cumin seeds and hing and fry them for a few seconds.
• Add onion and fry until it turns slightly brown.
• Add ginger garlic paste and fry until onion turns nicely browned.
• Now add coriander powder, turmeric powder, red chilli powder, cumin powder, garam masala powder and salt and fry for a minute.
• Add tomato and green chilli and cook until oil starts to separate from the sides of the pan.
• Add 1 cup water, fried paneer and kauri methi and cook for 2-3 minutes.
• Finally add lemon juice and fresh coriander and mix well.