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Ingredients: • Guntur dry red chilli 3-4 nos. • Kashmiri dry red chilli 3-4 nos. • Coriander seeds 1 tbsp • Jeera 1 tbsp • Black pepper corn 1 tbsp • Fennel seeds 1 tbsp • Methi seeds 1 tsp • Cloves 3-4 nos. • Garlic 5-6 cloves • Ginger 1 inch • Tamarind water 2 tbsp • Water 2 tbsp • Ghee 2 tbsp • Paneer 400 gm (cubes) • Onion 1/4th cup (chopped) • Curd 2 tbsp (whisked) • Sugar / jaggery 1 tsp • Curry leaves 8-10 nos.
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Method: • Dry roast the whole red chillies for 2-3 minutes, dry roast the other whole spices until their aromas are released. • Add the roasted whole spices along with roasted whole red chillies in a blending jar, add garlic, ginger and tamarind water, grind into a fine paste, adjust the consistency by adding little water. • Heat ghee in a pan, shallow fry the paneer from all sides until golden brown. • Heat the ghee in a wok, use the same ghee used for frying paneer, fry the chopped onions until they are translucent. • Add the freshly prepared masala paste, stir and cook on low flame for 1-2 minutes, add curd and keep stirring continuously. • Increase the flame and cook until ghee is released. Add salt, sugar / jaggery to balance the taste, you can skip if u do not prefer sweet. • Cook of another 2-3 minutes, add the fried paneer cubes, curry leaves. Coat the paneer with the masala and cook further 3-4 minutes. • Serve hot.