- 1 kg paneer
- 1 cup Oil
- Three medium Tomatoes Puree
- Two small Onion Puree
- 1/2 tbsp Ginger Paste
- 2 tsp Garlic Paste
- 2-3 Green Chillies
- 1-inch Cinnamon Stick
- 4-5 Cloves
- 2 tsp Coriander Powder
- 2 tsp Red Chili Powder
- 2 tsp Haldi
- Salt according to taste
- Wash and dry the boneless paneer Pieces.
- Add the garlic paste to it and keep it aside for some time.
- In a karahi, heat 1 cup oil and add cloves and cinnamon sticks.
- Now, add the paneer pieces and fry them for around 10-15 mins or until it changes into golden brown.
- Add the paste of ginger and chillies in paneer and fry well.
- Add the coriander powder, turmeric powder, red chilli powder, and salt. Keep frying.
- After the paneer gets slightly cooked, add the puree of tomato and onion and mix well.
- Keep cooking until the mixture starts leaving the oil.
- Now add some water and cover it with a lid.
- Cover until the paneer turns tender and soft.
- Check for salt and adjust accordingly.
- Turn off the flame, garnish the paneer with coriander leaves, and serve hot.
