200 gms Cottage cheese (paneer)
2 tbsp fresh curd (yogurt)
200 gm onions cut into slices
600 gm tomatoes chopped
2-3 green chillies chopped
15 gm ginger minced
15 gm garlic chopped
1 gm saffron diluted in 1 cup of water
15 ml fresh cream
5 gm red chilli powder
3 gm garam masala powder
5 ml butter or vegetable oil
15 gms coriander leaves chopped
To taste Salt
Ingredients Garam Masala:-
2 nos bay leaves
1 no dry red chilli (broken in half)
2 no green cardamoms crushed
1 no black cardamom
2 no cloves
3-4 nos black peppercorns
1 inch cinnamon stick (cut into pieces)
Cut the paneer in cubes.
In a mixing bowl mix the cubes of paneer, yogurt, fresh cream and salt. Keep aside.
Heat a pan, add oil or butter and crackle whole garam masala.
Saute well for a minute and then add green chillies, minced ginger and chopped garlic. Saute for few seconds.
Add slices of onion and cook until onion gets light pink color.
Add chopped tomatoes, salt, red chilli powder and turmeric powder.
Cook until tomatoes become tender and flavored.
Add saffron with its water and cook until gravy become thick.
Cook on low flame, add the mixture of paneer.
Cook for 3-4 minutes and garnish with coriander leaves.
Sous Chef – Swarup Chaterjee of Jhaal Farezi.