1) 250 gms Paneer/Cottage Cheese
2) 2 Onions
3) 2 Tomatoes
4) 1 Teaspoon Ginger Garlic Paste
5) 1/2 Cup Cream
6) 1/4 Cup Kasoori Methi/Dried Fenugreek
7) 2 Tablespoon oil
8) 1/4 teaspoon Cumin/Jeera seeds
9) A pinch of Methi seeds/fenugreek seeds
10) Few Peppercorns
11) 1/4 Teaspoon Fennel seeds
12) Fresh coriander for garnish


* In a dry pan, dry roast fennel, cumin seeds, methi seeds and peppercorns
* Grind them after roasting into fine powder, keep aside for later use
* Make a paste of onions and tomatoes seperately
* In a pan, heat up oil and add onion paste, saute till color turns brown
* Add Ginger garlic paste, and saute for few minutes
* Add tomato paste and cook till it starts to stick on the bottom
* Add dried roasted seeds powder and a little water and let it cook to a boil
* Add paneer cubes and dried fenugreek and let it cook
* Pour in malai to get a rich flavour and creamy texture
* Cook till the gravy thickens, take off heat
* Serve hot and garnish well with fresh coriander

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