Serves: 4 people

Ingredients

  • Paneer – 250 gm, which is cut into small cubes
  • Onion – 1, which is blended into a smooth paste
  • Ginger – ½ inch piece, which is made into a paste
  • Garlic – 4 cloves, which are ground into a paste
  • Tomatoes – 3, which are blended into a smooth puree
  • Cardamom – 4 to 5 pods, which are boiled in ½ cup water and the flavored water is used
  • Fresh cream / malai – 1 small bowl, which is lightly beaten
  • Coconut powder – ¼ tsp
  • Kitchen King masala – 2 tsp
  • Salt – to taste
  • Degi mirch – to taste
  • Tomato sauce – 1½ tbsp
  • Sugar – ¼ tsp
  • Oil – 1 tbsp

Method

  1. Heat oil in a pan.
  2. Add onion, ginger, and garlic paste, and cook until the mixture turns light golden and the oil starts to separate.
  3. Add tomato puree and cook for another 2–3 minutes until the masala becomes thick.
  4. Add cardamom-flavored water and mix well.
  5. Add Kitchen King masala, salt, degi mirch, sugar, coconut powder, and tomato sauce. Cook for 1–2 minutes.
  6. Lower the flame and add fresh cream (malai). Mix gently and cook for 1 minute.
  7. Add paneer cubes and ¼ cup water. Cook for 1–2 minutes only so that the paneer does not break.
  8. Turn off the heat and let the dish rest for 1 minute before serving.

Serving Suggestions

  • The dish should be served hot with naan, roti, or butter roti.
  • It can also be served with jeera rice or plain basmati rice.
  • Onion salad and lemon wedges should be added for a restaurant-style presentation.
  • The dish tastes best when it is served fresh and creamy.

Tips

  • Fresh cream or malai should be used for a rich and smooth texture.
  • Paneer should not be overcooked so that it remains soft.
  • The masala should be cooked until oil separates for the best flavor.
  • Spice levels should be adjusted according to taste.
  • The onion-tomato base should be blended very smooth for a restaurant-style gravy.

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