Recipe inspired by my blogger friend
Roasted panneer – aromatically toasted in homemade butter. Lightly spiced with cloves, cinnamon and fenugreek seeds; blended
well with onion and tomato and finally topped with fresh cream- makes a perfect curry for rotis and rice.
- Paneer: 1 big cube. I used Milky mist paneer since it is soft and gives a nice blend. You can use homemade paneer too.
- To grind:
- Onion and tomato: 1 big
- Cinnamon: 1 small stick
- Ajwain: half tea spoon
- Cloves: 3
- Ginger paste, garam masala, turmeric powder: 1 tea spoon
- Jeera: 1 table spoon
- Butter: optional
- Malai or Fresh crème: 1 table spoon
- Sugar and salt: to taste.
- Coriander leaves: to garnish
- Cut small cubes of paneer.
- Now roast it on a tawa will it turns golden brown. I toasted it in butter so that it gives a nice aroma. For diet specific recipe, you can toast it plain or using a little olive oil.
- Now grind all the contents under ‘To grind’ and make a fine paste. You need not add water, since the tomato will leave the water content which is sufficient to grind into a smooth paste.
- In a heavy bottom pan, add 2 tablespoons of oil/butter (your choice).
- When the oil heats, add jeera. Let it splutter.
- Now add the grounded smooth paste. Cook in low flame for about 10 minutes. It is essential for all the raw smell to leave. The colour of the paste changes to a darker shade of orange by doing this.
- Now add the required spices à garam masala, turmeric powder, ginger paste and salt to taste.
- Cook on low flame with a closed lid for about 5 minutes.
- Add water if you want to change the consistency of your gravy. I added one and half cup water.
- Now add fresh crème and give it a nice stir. Your grave now gets a rich texture and color.
- Add the paneer cubes and stir again. Cook for another 5 minutes till the paneer cubes absorb the spices in the gravy.
- Garnish with malai and coriander leaves.
- Serve hot with rotis, chapatis, parathas or rice.