Ingredients:
250 gms paneer, cut into cubes,
2 small onions, chopped,
2 small tomatoes, chopped,
2 small green chillies, finely chopped,
3 dry red chillies, broken into flakes,
8-10 cloves garlic, finely chopped,
2″ ginger pieces, finely chopped,
3 tsp cumin seeds (jeera),
1 1/2 tsp coriander seeds (dhania),
1 tsp peppercorns,
1 tbsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Oil for frying,
2 tbsp chopped coriander leaves to garnish (optional).
Method:
Dry roast cumin seeds, coriander seeds and peppercorns and grind them together along with the red chillies to a coarse powder. Heat some oil in a kadhai (wok) add green chillies and onions, fry them for 5 minutes. Then add garlic, ginger, fry for 2 minutes. Add the ground masala and again saute for 2 minutes. Now add the chopped tomatoes and cover the kadhai with a lid. Cook for few minutes, uncover and stir at regular intervals. When you find that masala has started leaving some oil, add the paneer cubes to it, mix and add salt. Lower the flame and cover and cook for 5 minutes. Then crush the kasoori methi and add to the paneer. Also add chopped coriander leaves. Serve with parathas or rotis.
TIPS:
1. If you have all the masala ingredients in the form of powder, you can try using these powders but adjust the proportion according to taste.
2. Crushing the kasoori methi helps it release its flavor.
3. Always add kasoori methi at the end of any recipe.
4. You can avoid using coriander if you are using kasoori methi, or avoid kasoori methi while using coriander. This way individual flavors are maintained.