Oil - 1 small cup
Bay leaf - 1 no.
Dry red chilli - 2-3
Jeera - 1 tsp.
Dhania (full seeds) - few
Cloves - 2-3 nos.
Cardamom - 1 piece
Black cardamom - 1 piece
Cooking butter - 250 gms.
Medium size onions - 3-4
Medium size tomatoes - 5-6
Paneer - 200 gms.
Cottage cheese - 250 gms.
Green chillies - 2-3
Salt - 3 small levelled spoons
Red chilli powder - 1 small spoon
Garam masala - 1 small spoon
Turmeric powder - ¼ spoon
Tomato puree - 100 gms.
Jeera powder - 1 spoon
Green coriander - ½ bunch
Ginger, garlic paste - 1 spoon
Method:
Make a paste of onions. Grind separately tomatoes and green chillies. Take oil in a pan and add the onion paste to it. Add three spoons of salt. Stir till it is golden brown. Keep it aside. Cut the paneer into small cubes and fry them to a golden colour. Take a pan and add cooking butter to it. Add jeera, red chilli, dhania seeds, bay leaf, cardamom and cloves to it. Now add the onion paste with tomato paste and ginger, garlic paste. Fry till the butter comes on top of the gravy. Add the paneer and cottage cheese and mix well. Keep stirring for a few minutes. All the excess water will evaporate and butter will float on top of the dish. Add jeera powder and garnish the dish with coriander leaves.
Oil - 1 small cup
