Paneer Do Pyaza

 

Ingredients:

Paneer - 250 g

Onion - 2 (fine chop)

Ginger garlic paste - 1 tbsp

Tomatoes - 2 1/2 (fine chop)

Turmeric powder - 1/4 tsp

Curd - 3 tbsp

Kashmiri Chilly powder - 1/4 tbsp + Little more

Coriander powder - 1/4 tbsp +Little more

Fennel powder - 1/4 tsp

Cumin powder - 1/2 tsp

Hot water - As reqd

Garam Masala - 1/4 tsp

Kasuri Methi - 1/4 tsp

Bay Leaf - 1

Green Elaichi - 1

Cloves - 2

Cinnamon Stick - small piece

Pepper corns - 2 

Hing - a pinch

Ghee - 1 tbsp

Oil - 1 tbsp

Salt - As reqd

Tempering:

Ghee - 1/2 tbsp

Coriander seeds - 1/2 tsp (crush)

Cumin seeds - 1/2 tsp (Crush)

Green Chilly  - 1 (Slit)

Dry Kashmiri Chilly - 1 

Garam Masala - 1/2 tsp

Onion - 1 (dices)

Method:

• Heat oil in pan and fry the diced paneer.
• Add this to luke warm water and set aside.
• Heat ghee and oil in pan and add bay leaf, cloves, elaichi.
• Add in cinnamon stick, pepper corns and hing.
• Cook in low flame.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute.
• Cook in low flame.
• Add in turmeric powder and tomatoes and cook in low flame.
• Cook till it turns mushy and ghee oozes out.
• In a bowl add curd, to this add fennel powder, coriander powder.
• Add in chilly powder and cumin powder and mix well.
• Cook in very low flame.
• Add the curd mixture and keep sitirring.
• Cook for 2 mins till ghee oozes out.
• Add hot water to adjust consistency.
• Cook for 3-4 mins.
• Then add fried paneer pieces and gently mix.
• Cook for 2 more mins.
• Heat ghee in other pan and add crushed coriander seeds.
• Add in crushed cumin seeds.
• Add in green chilly and red chilly and saute.
• Cook in low flame.
• Add in diced onion and saute.
• Add in garam masala and mix it.
• Add this to gravy.
• Add in kasoori methi and garam masala and mix gently.
• Cook in low flame for 2 mins.
• Garnish with coriander leaves and serve hot.