My daughters love this Paneer Gravy dish, so I love cooking this for them. Paneer is almost similar to Tofu. In case Paneer is not available, Tofu can also be used. This dish has distinct punjabi delicacy. Paneer is easily available in Supermarkets or can be prepared at home too.
Half a kilo Fresh Paneer. Cut them into square cubes and deep fry them until golden brown. Soak it in clean water immediately after removing from Frying pan. This helps paneer to remain soft.
2 medium sized tomato. Grind it to paste.
3 medium sized onion. Grind to past.
2 tsp of ginger and garlic paste.
1 tsp of kalaunji (onion seeds).
1 tsp of cummin seeds.
1 tsp of garam masala.
1 – 2 tsp of red chilli powder. Depending on how hot you need it.
1 cup of whipped Curd.
1 finely chopped green chilli.
Half a tsp of Turmeric powder.
Salt to taste.
4 tsp of cooking oil or ghee.
Take a Kadai or Pan, pour cooking oil in it and heat it up.
After the oil is heated up, add Kalaunji seeds, and few seconds later add cummin seeds.
Add onion paste and fry it until golden brown.
Add ginger and garlic paste. Fry until pungent garlic aroma is gone.
Add Turmeric powder, Salt, Garam masala and Red Chilli powder. Stir well and don’t allow the masala to stick to the Kadai. Add little water if required to deglaze the Kadai and allow masala’s to blend well with oniion. Roast this mixture well.
Add Tomato paste. Stir well until Tomato is cooked to perfection. You can see oil rising on sides, in the Kadai.
Add fried Paneer (soaked in water) to the Kadai. Mix it well gently, don’t allow the Paneers to break apart. Reduce the heat to medium and cover the Kadai with lid. Let it cook for 5 minutes.
Add Curd to the Kadai. Stir well gently and cover it with lid. Cook it at medium heat for another 5 minutes. Add little water if required, ensuring this dish has a Thick Gravy consistency.
Add Coriander leaves.
Delicious Punjabi style Paneer Gravy is ready to eat. Serve hot. This can be eaten with Roti, Chappati, Nan, Paratha and even Jeera Rice.