May 9, 2019

Serves 4

Reset: Suits all phases
Great Shape: dairy, vegetable, fat

Ingredients

30g butter
45g onions
1 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
1/2 tsp ground coriander 
1/4 Tsp garam masala 
1/2 tsp grated ginger 
1 clove garlic, minced
75g tomato puree
1/2 cup water
200g paneer  
Salt to taste
1 Tbsp kasuri meth/dried fenugreek leaves 
Salt to taste
75g cream 
Coriander for garnish


Method

  1. Melt the butter in a large saucepan. Add the onions and cumin seeds and cook till the onions turn translucent and soften.
  2. Add in the turmeric, chilli powder, coriander, garam masala, ginger and garlic, and cook for 2 minutes.
  3. Add the tomato puree and water and mix well. Cook for 10 minutes.
  4. While the sauce is simmering, cut the paneer into bite size pieces and pan fry till golden brown on all sides.
  5. Once the sauce has reduced, season with salt and add in the kasuri methi/dried fenugreek leaves.
  6. Add in the cream and mix well. Add the paneer and garnish with coriander.
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