Ingredients:
Chopped onion: 1 ¼ cup,
Chopped tomatoes: 1 ½ cup,
Paneer- diced in cubes: 200 gms,
Crushed ginger: 1 tbs,
Crushed garlic: 1 tbs,
Dry fenugreek leaves (Kasoori Methi): 2 tbs,
Fresh cream: ½ cup,
Turmeric powder (Haldi powder): 1 tsp,
Cumin powder (Jeera powder): 1 tsp,
Coriander powder (Dhania powder): 2 tsp,
Red Chilly powder (lal mirch powder): 1 tsp,
Salt- to taste,
Bay leaf (tez patta): 1,
Cinnamon stick (dalchini): 1 piece,
Green Cardamom (choti elaychi): 2,
Fennel Seeds (Saunf): ½ tsp,
Black pepper corns (kali mirch): 15-20,
Cloves (Laung): 2,
Oil for cooking
Method:
1. Heat the pan with oil and deep fry paneer pieces till they become light brown in color. (optional..u can directly add paneer without frying also )
2. Take them out in a bowl of warm water and keep them aside.
3. In another pan heat little oil; add bay leaf, cinnamon stick,green cardamon, peppercorns, cloves and fennel seeds.
4. Fry them for few seconds and add garlic and ginger. Sauté for some more time.
5. Add onion and cook it until onion becomes soft and change its color. It might take 7-8 minutes for the onions to become soft.
6. After that add rest of the spices. Sauté for few seconds and add chopped tomatoes. Cook for another 7-8 minutes. In between add salt to it and stir it occasionally.
7. After 8 minutes switch off the heat and let the mixture cool down for some time.
8. Blend the mixture into the paste, use warm water if mixture is too thick to blend.
9. Transfer the mixture again into the pan and cook for some time. Now add ½ cup of water and mix everything well in the pan.
10. Cover the mixture, slow down the heat to low and cook it for 20 minutes. Stir it occasionally.
11. After about 20 minutes, add fenugreek leaves and mix well.
12. Add honey and paneer to it. Stir and cook for 5 more minutes.
13. Switch off the heat and add cream to the gravy. Mix well.
14. Yummy Paneer Masala is ready. Enjoy it with Chapati, Naan Paratha.
Tip:
If you think gravy is to thick feel free to add some water before adding the paneer.
Chopped onion: 1 ¼ cup,
Paneer- diced in cubes: 200 gms,
Crushed ginger: 1 tbs,
Crushed garlic: 1 tbs,
Dry fenugreek leaves (Kasoori Methi): 2 tbs,
Fresh cream: ½ cup,
Turmeric powder (Haldi powder): 1 tsp,
Cumin powder (Jeera powder): 1 tsp,
Coriander powder (Dhania powder): 2 tsp,
Red Chilly powder (lal mirch powder): 1 tsp,
Salt- to taste,
Bay leaf (tez patta): 1,
Cinnamon stick (dalchini): 1 piece,
Green Cardamom (choti elaychi): 2,
Fennel Seeds (Saunf): ½ tsp,
Black pepper corns (kali mirch): 15-20,
Cloves (Laung): 2,
Oil for cooking
Method:
1. Heat the pan with oil and deep fry paneer pieces till they become light brown in color. (optional..u can directly add paneer without frying also )
2. Take them out in a bowl of warm water and keep them aside.
3. In another pan heat little oil; add bay leaf, cinnamon stick,green cardamon, peppercorns, cloves and fennel seeds.
4. Fry them for few seconds and add garlic and ginger. Sauté for some more time.
5. Add onion and cook it until onion becomes soft and change its color. It might take 7-8 minutes for the onions to become soft.
6. After that add rest of the spices. Sauté for few seconds and add chopped tomatoes. Cook for another 7-8 minutes. In between add salt to it and stir it occasionally.
7. After 8 minutes switch off the heat and let the mixture cool down for some time.
8. Blend the mixture into the paste, use warm water if mixture is too thick to blend.
9. Transfer the mixture again into the pan and cook for some time. Now add ½ cup of water and mix everything well in the pan.
10. Cover the mixture, slow down the heat to low and cook it for 20 minutes. Stir it occasionally.
11. After about 20 minutes, add fenugreek leaves and mix well.
12. Add honey and paneer to it. Stir and cook for 5 more minutes.
13. Switch off the heat and add cream to the gravy. Mix well.
14. Yummy Paneer Masala is ready. Enjoy it with Chapati, Naan Paratha.
Tip:
If you think gravy is to thick feel free to add some water before adding the paneer.
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