Serves: 4–5 people

Ingredients (Paneer Marinade)

  • Paneer – ½ kg (large thick cubes)
  • Ginger – 1 piece (made into paste)
  • Garlic – 8 cloves (made into paste)
  • Plain flour (maida) – 2 tbsp
  • Dry mango powder (amchur) – ½ tsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp

Ingredients (Gravy)

  • Corn flour slurry – ½ tsp corn flour mixed in ½ cup water
  • Onion – 8 large (4 chopped + 4 grated)
  • Tomatoes – 10 large (5 chopped + 5 grated)
  • Ginger paste – 1 piece
  • Garlic paste – 6 cloves
  • Kitchen King masala – 2 tsp
  • Chicken masala – 1 tsp
  • Tomato sauce – 2 tbsp
  • Sugar – ½ tsp
  • Dry mango powder – ¼ tsp
  • Oil – as required
  • Salt, black pepper, red chilli powder – to taste

Method

  1. Grind ginger and garlic into a smooth paste.
  2. Mix ginger-garlic paste, maida, salt, black pepper, and amchur powder with paneer. Coat well and marinate for 2–3 hours in the refrigerator.
  3. Deep fry or shallow fry the paneer until light golden. Set aside.
  4. Heat oil in a pan and add chopped onions. Sauté for 2 minutes.
  5. Remove half of the sautéed onions and keep aside.
  6. Add grated onions and ginger-garlic paste. Cook until light golden.
  7. Add chopped tomatoes and cook for 3–4 minutes.
  8. Add grated tomatoes and cook until thick and oil separates.
  9. Add all spices, salt, and sugar. Mix well.
  10. Add corn flour slurry and cook until gravy thickens.
  11. Add fried paneer and sautéed onions. Mix gently and cook covered for 2 minutes.
  12. Add tomato sauce, mix well, and turn off the heat.

Serving Suggestions

  • Serve hot with naan, roti, or paratha.
  • It also pairs well with jeera rice or basmati rice.
  • Garnish with fresh coriander for better flavor.
  • Best served immediately after cooking.

Tips

  • Do not over-fry paneer or it will become hard.
  • Marination improves softness and flavor.
  • Cook gravy until oil separates for best taste.
  • Adjust spices according to preference.
  • Serve hot with naan, roti, or paratha.

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