Ingredients:
3 tablespoons ghee or oil or butter
½ teaspoon cumin seeds
1 medium-sized onion chopped
1 teaspoon ginger-garlic paste
3 medium-sized to large tomatoes chopped
¼ teaspoon turmeric powder (ground turmeric)
½ teaspoon red chili powder or ¼ to ½ teaspoon cayenne pepper
½ teaspoon coriander powder
¼ to ½ teaspoon garam masala powder
2 cups paneer crumbled - store-bought or homemade. To make panner at home, refer to my homemade panner recipe.
Himalayan pink salt or regular salt as per taste.
½ cup fresh peas or frozen peas (optional)
½ cup chopped green or red peppers (optional)
3 tablespoons chopped coriander leaves (cilantro)
Instructions:
Heat oil or ghee or butter in a pan. Let the oil become hot on a medium flame.
Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.
Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste. Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
Then add tomatoes, peas (optional), green peppers (optional) and sauté on medium-low heat till they become soft. You can add a pinch of salt so that the tomatoes and the veggies get cooked faster.
Now add all the dry spice powders - turmeric, red chili powder, coriander powder, garam masala powder, and sauté for 5 to 6 seconds.
Then, add the crumbled paneer. Mix thoroughly and cook for 1 minute.
Don't cook the paneer for a long time as they harden.
Lastly, garnish with chopped cilantro.
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