INGREDIENTS
For marinating paneer
- 400 g Paneer (Cubed)
- 1/2 tsp Salt
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp olive Oil
- For the gravy
- 2 tbsp olive Oil, 2 tbsp Ghee
- 7.2 Cardamom ,2-3 Clove,5 Blackpeppercorn, 1 inch Cinnamon
- 3-4 Dry Red Chillies
- 1 tsp Cumin Seeds
- 10.1/4 tsp Hing
- 11.1 cup Onion (Grated)
- 2 tsp Ginger Garlic Paste
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala Powder 18.1 cup Tomato (Grated)
- 2-3 Green Chilli (Slit into half)
- 2 tbsp Kasuri Methi
- 1 tbsp Lemon Juice
- 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.
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