Paneer Masala

Ingredients:

Paneer packet (400g) cut in cubes

½ tsp salt

½ tsp chili powder

Pinch of turmeric

2 tbsp oil or ghee

For Gravy:

1 tbsp gram flour (besan roasted)

1 tbsp cumin seeds

5 cloves

5 crushed cardamom

1 black cardamom

2 bay leaf

½ inch cinnamon stick

Pinch of asafortida (hing)

1 tbsp chili powder

1 tbsp coriander powder

½ tsp cumin powder

½ tbsp garam masala

3 tomato puree

1 tbsp ginger garlic paste

2 green chili slit

1 tbsp kasuri methi

2 tbsp yogurt whisked in 2 tbsp water

1/3 cup oil

½ cup warm water

chopped cilantro for garnish (optional)

Directions:

First in a pan roast 1 tbsp gram flour (besan) for good 3-5 mins. Make sure to stir it while roasting and once roasted keep it aside.

Marinate paneer with ½ tsp salt, ½ tsp chili and pinch of turmeric. Keep it aside for 10 mins and then heat a pan with oil or ghee and slightly sauté (do not cook for long or else your paneer will become chewy just give it a toss in oil for a min or two.) Then remove the paneer and in the same pot add in oil and once heated add the cumin seeds, cloves, cinnamon, green cardamom, bay leaf, asafetida (hing) and black cardamom. Let it infuse in oil for 30 seconds and then add in the chopped onions. When the onions start to change color add in ginger garlic paste. Now cook the ginger garlic paste till it stops sticking to the pan and changes color to brown. Reduce the heat to low and then add in chili powder, coriander powder, cumin powder, garam masala, salt and besan (gram flour). Make sure the heat is low and cook the masala for 2 mins (masala will be bubbling). Then add in the tomato puree and ½ cup warm water. Let it cook on medium low heat for 10-15 mins. The masala should leave oil, if the oil is not separated then cook the masala till you see the oil separated. Once the masala is properly cooked reduce the heat to low. Whisk up 2 tsp plain yogurt with 2 tbsp water and add it to the gravy. Now cook the gravy till the yogurt is completely dissolved into the gravy and oil is separated. Then add in sliced green chili, kasuri methi and sautéed paneer. Let it cook for 2 mins and then turn off the stove and let it sit with a lid for 5 mins. Garnish with chopped cilantro and serve it with paratha or rice.