- Garam Masala - 1 tsp
- Grind the onions and tomatoes to a fine paste without adding water.
- Fry the Paneer pieces in oil/ghee (optional)
- Heat Vanaspati/Oil in a pan and splutter jeera.
- Add the ground onion-tomato paste & ginger garlic paste and let it cook till the water evaporates. You could keep it covered so that it does not splutter all over your kitchen walls.
- Add turmeric, chilly and corriander powders and channa masala (if you are using it ) and cook till it becomes completely dry.
- Leave on low flame for the spices to mix with Paneer.
- This is ready to be served as it is. In case you want a little more gravy consistency, you could add i cup of cream or milk.
- If you are adding cream or milk, wait till the above dish is completely cooled and then mix it.
- Place it back on the stove after mixing and cook on low till it is about to boil and take off from the gas stove.
Note: This dish is best had when it is completely dry. You could roll it inside roti's and pack as a roll for lunch. Easy when you are travelling, you wouldn't have to worry about spilling gravy or having a messy lunch.
Try making this, you could try variations like adding methi, potatoes etc instead of paneer. The whole essence of this dish is that it is prepared without a drop of water.
Tastes yummy. Thank you J aunty for this wonderful recipe.
Try it and have fun.