Thursday, August 12, 2010


(Serves 2-3)


  • Paneer: 200 grams, cubed
  • Oil: 2 tablespoons 
  • Cinnamon: 1 inch stick 
  • Cloves: 4
  • Cardamoms: 4
  • Cumin seeds: 2 teaspoons
  • Coriander seeds: 1 teaspoon
  • Black pepper corns: 8-10
  • Bay leaves: 1
  • Onions: 2 medium, finely chopped
  • Ginger paste: 1 teaspoon
  • Garlic paste: 1 tablespoon
  • green chillies: 2, chopped
  • Red chilli powder: 1 teaspoon 
  • Turmeric powder: ½ teaspoon
  • Tomatoes:  2 medium, pureed
  • Heavy cream: ½ cup
  • Garam masala powder: 1 teaspoon
  • Rose water: 1 teaspoon
  • Salt: to taste
  • Cilantro leaves: chopped for garnishing


Preheat oven to 325 degrees Fahrenheit. 
Dry roast cinnamon, cardamoms, cumin seeds, coriander seeds, black peppercorns and cloves and grind into a powder.


Heat oil in a pan and add bay leaf. Add the chopped onions and fry till golden brown. Add ginger paste, garlic paste, green chillies and give it a stir. Wait till the garlic gives off a nice fragrance and then add the red chilli powder, turmeric powder and the ground spices to the pan and sauté over high heat for two minutes. Pour in the tomato puree and sauté over medium heat, stirring continuously till the sauce thickens. Add paneer and give it a light stir to coat the paneer pieces with the gravy. Stir in cream and rose water and adjust salt. Turn off heat and sprinkle garam masala powder. Transfer to a baking tray and cover with an aluminium foil. Place baking tray inside the preheated oven and bake for ten minutes. Remove from oven, garnish with cilantro and serve with pulao or naan. 

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