Ingredients
Cottage cheese (paneer)(1 inch triangles) 500 gms
Oil 3 tbsps
Bay leaves 2
Cloves 2
Cinnamon 2 one inch sticks
Red chillies whole 2
Coriander seeds (crushed) 2 tbsps
Onion (sliced) 1 medium sized
Ginger paste 2 tsps
Garlic paste 2 tsps
Coriander powder 1 tsp
Red chilli powder 1 tsp
Tomatoes (chopped) 5-6 medium sized
Salt to taste
Method of preparation
1. Heat oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies broken into two and half of the crushed coriander seeds. Sauté for half a minute.
2. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds.
3. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.
4. Serve hot garnished with remaining crushed coriander seeds.
Cottage cheese (paneer)(1 inch triangles) 500 gms
Oil 3 tbsps
Bay leaves 2
Cloves 2
Cinnamon 2 one inch sticks
Red chillies whole 2
Coriander seeds (crushed) 2 tbsps
Onion (sliced) 1 medium sized
Ginger paste 2 tsps
Garlic paste 2 tsps
Coriander powder 1 tsp
Red chilli powder 1 tsp
Tomatoes (chopped) 5-6 medium sized
Salt to taste
Method of preparation
1. Heat oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies broken into two and half of the crushed coriander seeds. Sauté for half a minute.
2. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds.
3. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.
4. Serve hot garnished with remaining crushed coriander seeds.
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