- Slice the onions thinly.
- Chop the chili, ginger and garlic.
- Make the puree of the tomatoes by using a mixer or blender.
- Now take a wok and heat 1 tbsp oil.
- Add hing, jeera(cumin), bay leaf, cloves, beaten cardamom, nutmeg and cinnamon stick.
- After 30 seconds, add chopped ginger, garlic and chili.
- Just toss for 30 seconds and add the onions and kasuri methi.
- Mix well and heat on medium flame till onions get light brown.
- Now add the tomato puree and reduce the flame to lowest.
- Keep stirring every 1-2 mins so it does not stick to bottom.
- Once the whole mixture or tadka, gets thick and oil starts leaving the edges slightly, add the powdered spices – turmeric powder, chili powder, garam Masala, coriander powder and chicken Masala.
- Mix well for another 3-4 mins so all the spices get cooked and mixture becomes uniform.
- Turn off the gas, and put this mixture ina blender or mixer and make a fine paste of it. This paste will be of dark orange color.
- Now turn the gas to low flame and put this paste back in the wok.
- Add 3-4 cups of the vegetable stock if you have or water.
- Keep stirring gently till the whole gravy becomes homogenous.
- Now add the cream to this and mix gently for 2-3 mins.
- Dice the paneer or cut into triangles and add in the gravy.
- Then add water to adjust the quantity of gravy you need and add salt accordingly. Cover the wok and let it simmer for 10 mins.
- Turn off the gas. Garnish with chopped coriander and a few drops of cream and serve hot with roti, naan or rice.
Nov 4, 2012
This is the ultimate favorite dish for main course, of all the vegetarians I know of! We also know this as a corresponding of the butter chicken of the vegan friends. I love Paneer, and no other gravy to cook it in than this one. Let’s forget about ordering this yummy dish from any restaurant from now on, cos I’ll show you how to make it at home – the true Punjabi style!
Cooking time 30 mins
Paneer 500 gms
2 medium red onions
5 medium tomatoes
1 inch ginger
10-12 garlic cloves
2 bay leaves
100 gms cream
1 tsp kasuri methi(dried fenugreek leaves)
1 tsp cumin seeds
2 green cardamoms
2 inch stick of cinnamon
1 whole green chili
½ tsp garam Masala
¼ tsp turmeric powder
¼ tsp red chili powder
1 tsp dry coriander powder
A pinch of hing (asafetida)
A pinch of nutmeg
Salt to taste
1 tbsp oil
Chopped coriander for garnishing