Thursday, August 12, 2010


(Serves 2)


  • Paneer: 200 grams cut into small triangular pieces
  • Oil: 2 tablespoons
  • Cloves: 4
  • Coriander seeds: 1 teaspoon, crushed
  • Cumin seeds: 1 teaspoon
  • Whole dry red chillies: 2, broken
  • Bay leaves: 2
  • Onions: 1 medium, chopped
  • Ginger paste: 1 teaspoon
  • Garlic paste: 1 teaspoon
  • Red chilli powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Tomatoes: 2 medium, chopped
  • Salt to taste
  • Dried fenugreek leaves: 1 teaspoon
  • Coriander leaves: a handful, chopped

Heat oil in a pan and add cloves, coriander seeds, cumin seeds, whole dry red chillies and bay leaves. Sauté for half a minute and add the chopped onions. When the onions turn golden brown add ginger and garlic paste and sauté for a minute. Add coriander powder, cumin powder and red chilli powder and give the masala a quick stir. Toss in the chopped tomatoes and stir fry till the tomatoes are soft. Add the paneer pieces and lightly stir. Add half cup of water and cook over high heat till the gravy thickens. Sprinkle some  dried fenugreek leaves just one minute before turning off heat. Garnish with coriander leaves and serve with roti or naan. 

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