- paneer (70 - 100g)
- onion (1)
- garlic (2 cloves)
- A 2cm piece of peeled root ginger (few)
- medium tomatoes (2)
- coriander seeds (1 tsp)
- black peppercorns (few)
- cardamom pods (2)
- cloves (2)
- cinnamon stic
- k (few small pieces)
- red chilli powder (Half a tsp)
- dried methi (a pinch)
- Salt (According to taste)
- garam masala (Half a tsp)
- butter or margarine (A blob)
- Chop the onions finely and put them to one side. Do the same with the tomatoes
- Heat a frying pan and roast the coriander, peppercorns, cloves and cinnamon for a few seconds then grind them with a pestle and mortar.
- Put some oil into the pan now, add the onion and stir. Chop the ginger and garlic, add them into the mortar and smash them up well with the spices.
- Add the cardamom pods, bay leaves and chilli powder. The onions should be soft in the pan by now so throw the spice mixture into the pan and stir it around.
- After a minute or so, add the tomato, stir and leave it to cook until the oil starts to separate out from the sauce.
- Thin the sauce with a little Staeta Milk and add salt and methi. Thin the sauce again if you think it needs it then adds the paneer. Simmer gently until the paneer cubes are heated right through.
- To serve, pour the mixture into a shallow bowl and dot a few pieces of butter on top. Sprinkle with garam masala and it will look lovely. This can be served with plain boiled rice or bread.
