Paneer Karahi

 

Ingredients:

1 packet of panner in cubes

2 tbsp roasted cumin seed (I heated cumin seed in a pan and coarsely grind it before adding)
1 tbsp coriander seeds roasted and crushed
1 tbsp black pepper

3 cloves

3 green cardamom
1 tbsp kasuri methi

2 tbsp ginger garlic paste

1 tbsp kashmiri chili powder

3 serrano peppers
5 roma tomatoes

Salt to taste

1/3 cup oil
1 cup warm water

Few strands of ginger

Directions:
In a pan roast cumin and coriander seeds and coarsely grind them. Heat oil in a deep pan or wok and then green cardamom, cloves, and serrano peppers. Cook it till the for 30 secs. Then add ginger garlic paste, and cook for 3-5 mins (at this point check the spice and add more chilies if you prefer spicy.) Then add the tomatoes and 1 cup warm water and cook till the skin of tomatoes peel off.  With a fork take out the tomato skin. At this point add the roasted cumin powder and coriander seeds, black pepper, kashmiri chili powder and kasuri methi. If the gravy gets dry add 1/4 cup warm water. Cook for few minutes and then add the strands of ginger julienne and sliced panners. Let it simmer for 2-3 mins. If you like add cilantro before serving.