Method
Blanch and finely chop the tomatoes. Chop the paneer into 1 inch cubes.
Heat 2 tbsp. oil and add cumin seeds, cloves, cinnamon, cardamoms and bay leaf. Stir-fry for a few minutes. Add the chopped onions, ginger, garlic and green chillies. Fry on a low flame for a few mintues, stirring often, till the onions are golden brown in colour. Add the chopped tomatoes, turmeric powder, chilli powder and garam masala. Fry on a low flame for about 3 minutes and add the well beaten curds. Fry for another 3 minutes, stirring occasionally.
Add the water and salt and bring to a boil, then add the sliced onions and paneer. Cover and cook on a low flame for about 5 minutes or until the paneer is mixed well with the masala.
Garnish with coriander leaves. Serve hot with tandoori rotis, naans or parathas.
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