MASALA PANEER

Preparation Method :

• Crumble half of the paneer roughly, leaving half the paneer in pieces.
• Marinate the paneer pieces with ginger-garlic paste, ½ teaspoon salt, lemon juice and red chilli powder. Keep aside.
• Heat ghee in a kadhai, add bay leaves, dry red chillies, green cardamoms, cloves and peppercorns. Stir for a minute till fragrant.
• Add chopped tomatoes. Add 1 teaspoon of salt and cover and simmer on low heat for 3-4 minutes, till the tomatoes are slightly soft.
• Cool the mixture, blend in a mixer and sieve to get a smooth puree. Keep aside.
• Heat butter in a clean kadhai, add cumin seeds, stir, and add chopped onions.
• Cook on medium heat till light brown. Add the chopped green chillies and coriander.
• Stir for a minute, add the marinated paneer and cook for 1 minute. Add the tomato puree and mix well.
• Add almond powder and stir to mix well. Add water and boil for a minute. Add cream and cook for 1 minute.
• Add the crumbled paneer and fenugreek leaves. Mix and check the salt. Garnish with coriander leaves. Serve hot with naan or chappati.