- 1 kg paneer cheese
- 2 tbsp oil
- 1 tsp garam masala
Cut paneer into bite-size cubes, heat oil in a shallow frying pan over medium heat, add the paneer cubes, sprinkle some garam masala and salt and fry to get an even colour and so they go a very light brown, drain over kitchen paper and keep aside.
- 2 finely chopped onion
- 3 tbsp butter
- 3 tbsp cumin seeds
- ¼ tsp asafoetida
- 1 dry red chilli
- 3 bay leaves
- 2 green cardamom
- 2 black cardamom pods
In a wok add the oil, butter, dry red chilli, bay leaf, green and black cardamoms, before you add the cardamoms open them, once the oil is hot add the cumin seeds, asafoetida and the onions, sauté the onions till light brown.
- ¾ tbsp turmeric
- 1 tsp red chilli powder
- 2 tbsp kashmiri chilli powder
- 1½ tbsp kasoori methi
Now add in the turmeric powder, red chilli powder, Kashmiri red chilli powder, garam masala and kasoori methi, mix well and sauté for a minute. Crush the kasoori methi in between your hands before adding.
- 295 ml tomato purée (passata)
- ¾ tsp honey
- salt to taste
Add the tomato puree, raw honey and salt, cook for about 10-15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
- 2 tbsp finely chopped coriander
Add about a ¼ cup of water and cook for 3-5 minutes, then add the paneer cubes and chopped coriander. Mix well and cook for about 5 minutes.
Add the slit chillies and stir well and serve hot with Tandoori Naans or rice.