- Paneer - 1 packet
- Butter - 1.5 tbsp
- Oil - 1 tsp
- Onion - 1 chopped finely
- Ginger garlic paste - 1 tsp
- Tomato puree - from 2 medium sized tomatoes (comes to 1 cup)
- Milk - 1/2 cup
- Cream - 1 tbsp for granish (optional but enhances the taste)
- Salt - to taste
For mixing :
- Chilli powder - 1/2 tsp
- Coriander powder - 1 tsp
- Garam masala powder- 1/4 tsp
- Dried Kastoori methi leaves (crushed) - 1/4 tsp
- Tomato sauce - 1 heaped tsp
Milk - 1 cup
1. Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it ready. Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce then add milk.
2. Mix the milk spices mixture well and keep aside.In a nonstick pan add a tsp of oil, fry the paneer cubes till slightly golden brown and drain in a tissue paper and keep aside.
3. Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.
4. Now add the mixed milk-spices mixture, 1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuously to prevent milk from curdling. Add required salt.
You can substitute 1/2 cup milk with 1/2 cup of cream and skip the garnishing.
Frying paneer is optional you can add it raw too as in the orgiinal recipe, but I always fry as we like it that way.
The gravy cooked in milk gives it a slight sweet taste even without adding sugar as in restaurants.
Tomato puree can also be added in the mixing part itself as in the orginal recipe but I find sauting this way even more flavourful. I used fresh tomato puree, you can use store bought ones too.