- Onions – 2
- Tomatoes – 5 (Medium Sized)
- Grated Coconut – 2Tbsps
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 2tsps
- Coriander Powder – 2tsps
- Poppy Seeds – 2tsps
- Coriander – 1 Small Bunch
- Cloves – 4
- Cardamoms – 2
- Cinnamon – 1” Piece
- Garlic – 3
- Ginger – 1/2” Piece
- Red Chilies -3
- Paneer – 335gms
- Butter – 50gms
- Salt to Taste
- Oil – 1Tbsp
Peel onions and cut them into thin slices. Wash tomatoes and cut them into long pieces. Was, clean and finely chop the coriander leaves. Peel garlic and cut into small pieces. Similarly wash and chop ginger into small pieces. Break red chilies into small pieces. Cut the paneer into cube sized pieces and arrange them in a microwave safe plate. Microwave these paneer pieces on high power for 3 minutes.
Take a mixie jar and add sliced tomatoes, sliced onions, chopped coriander, red chili pieces, ginger pieces, garlic pieces, cloves, cardamoms, cinnamon, grated coconut, turmeric powder, red chili powder, coriander powder and poppy seeds. Grind this masala without adding water to a smooth paste.
Heat a pan and add 1tbsp of oil and half the butter. Add the ground paste and fry till ghee separates. Add the paneer cubes and mix well. Add salt and mix again. If the gravy appears thick add some water. Mix well and cook covered for 3 minutes. Remove the lid and mix with the spoon. Now add the remaining butter and cook for few minutes. Transfer the curry to a serving bowl. Garnish the curry with chopped coriander leaves and serve hot.
This curry goes well with roti, parathas, naans and also with any fried rice.
Points to Remember:
Here in this recipe we have cooked the paneer pieces in microwave for 3 minutes. By doing so it is ensured that the paneer pieces will not break when added to the gravy. It brings a deep fried effect without deep frying in oil.
Grind the paste to smooth texture as the taste of the dish lies in grinding the masala.
This recipe is easy to prepare and tastes great with the smell of butter.
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