Steps
- 1
Chop ginger and onion into small cubes
- 2
Heat oil and fry ginger for 2 mins. Then add onion and sauté till light brown on medium- low heat.
- 3
Change to medium heat. Add tomatoes and kaju. Add salt, haldi, dhania powder, zeera powder and mix well. Cover and cook till tomato is soft. If tomato doesn’t have enough water you can add little water to cook the tomato. This will take 10-15 mins, keep moving around every couple of mins. Cook till properly soft. Once soft, mash a little with spatula and take off the heat.
- 4
Let it cool at least until it has at least stopped steaming, but ideally till cool.
- 5
Put mixture into blender and add half cup water. Blend until smooth.
- 6
Add a blob of butter into a saucepan on medium heat along with 2-3 slit green chillies. Once butter melted, add gravy from blender and leave on slow heat. Add half cup more water or to taste.
- 7
Dice paneer pieces and add to gravy.
- 8
Add half teaspoon red chilli powder and mix well. Taste and add salt as required.
- 9
After 1-2 boils, cover and let it cook on slow for paneer to absorb flavour for 15 mins.
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