PANEER - 15 CUBES
firstly, in a large bowl take 15 cubes paneer, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp ginger garlic paste and ¼ tsp salt
MARINATE - 30 MIN
mix well combining all the spices well. cover and rest for 30 minutes or more for marination
now heat 3 tsp oil and saute marinated paneer.
do not overcook the paneer as it turns rubbery. keep aside
GHEE - 1 TBSP
in a large kadai heat 1 tbsp ghee and 2 tbsp oil.
BAY LEAF - 1
add 1 tsp cumin, 1 bay leaf, 1 pod black cardamom, 1 inch cinnamon, 2 pods cardamom and 4 cloves.
SAUTE - LOW FLAME
saute on low flame until the spices turn aromatic.
ONION - 1 CHOPPED
now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown
CHILLI POWDER - 1 TSP
further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
saute on low flame until the spices turn aromatic
TOMATO PUREE - 2 CUP
add 2 cup tomato puree and mix well
BOIL - 10 MINUTES
cover and cook for 10 minutes or until the oil separates
CURD - HALF CUP
keeping the flame on low, add ½ cup curd and stir continuously
keep cooking until the curd is well combine
WATER - 1 CUP
now add 1 cup water and mix well adjusting the consistency as required.
further, add cooked paneer and mix well
SIMMER - 5 MINUTES
cover and simmer for 5 minutes or until the flavours are well absorbed
CORIANDER - 2TBSP
add 1 tsp kasuri methi, 2 tbsp coriander and mix well
READY TO EAT
finally, enjoy paneer ki sabji with roti or rice