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

1

MARINATE - 30 MIN

mix well combining all the spices well. cover and rest for 30 minutes or more for marination

2

MARINATED PANEER

now heat 3 tsp oil and saute marinated paneer.

3

COOKED WELL

do not overcook the paneer as it turns rubbery. keep aside

4

GHEE - 1 TBSP

in a large kadai heat 1 tbsp ghee and 2 tbsp oil.

5

BAY LEAF - 1

add 1 tsp cumin, 1 bay leaf, 1 pod black cardamom, 1 inch cinnamon, 2 pods cardamom and 4 cloves.

6

SAUTE - LOW FLAME

saute on low flame until the spices turn aromatic.

7

ONION - 1 CHOPPED

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown

8

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

9

TURNS AROMATIC

saute on low flame until the spices turn aromatic

10

TOMATO PUREE - 2 CUP

add 2 cup tomato puree and mix well

11

BOIL - 10 MINUTES

cover and cook for 10 minutes or until the oil separates

12

CURD - HALF CUP

keeping the flame on low, add ½ cup curd and stir continuously

13

COMBINES WELL

keep cooking until the curd is well combine

14

WATER - 1 CUP

now add 1 cup water and mix well adjusting the consistency as required.

15

MASALA PANEER

further, add cooked paneer and mix well

16

SIMMER - 5 MINUTES

cover and simmer for 5 minutes or until the flavours are well absorbed

17

CORIANDER - 2TBSP

add 1 tsp kasuri methi, 2 tbsp coriander and mix well

18

READY TO EAT

finally, enjoy paneer ki sabji with roti or rice

19