A friend of mine told me about Panch Puran Masala. I googled up on it and came to learn that it is a heady mixture of aromatic Indian spices which is used in Bengali cooking. You can check the Wikipedia link here
As the link states, I have reduced the amount of Fenugreek Seeds because I don't like the bitter taste. Instead, I added Caraway Seeds (Ajwain/Omum/Ayamodagam) because I like the distinct flavor it imparts.
Panch Puran Seasoning – 1-2 tsp
(Panch Puran Seasoning is a mix of equal measure of 5 items. You can mix it and store it in an air tight container.)
1 tbsp. Mustard Seed
1 tbsp. Cumin Seeds (Jeera)
1 tbsp. Fennel Seeds (Perunjeeragam)
1 tbsp. Nigella Seeds (Kallonjee/ Kala Jeera)
½ tbsp Fenugreek Seeds (Methi/ Vendyam/ Uluva)
½ tbsp. Caraway Seeds (Ajwain /Omam/Ayamodagam)
(I found that using 1 tbsp of Methi makes it very bitter and not to my liking, so I used ½ tbsp Methi/Fenugreek/Uluva and ½ tbsp. Caraway Seeds)
- Paneer - 200 gms
- Panch Puran Masala - 2 tsp
- Kasuri Methi Leaves – 1 tsp
- Turmeric Powder – ¼ tsp
- Red Chili Powder – ¾ tsp
- Coriander Powder – ½ tsp
- Garam Masala – 1 tsp
- Tomato Puree – 100 gms
- Onion – 1
- Ginger Garlic Paste – 1 tsp
- Sugar – 1 tsp
- Salt to taste
- Water – ½ cup
- Heat Oil and splutter Panch Puran masala.
- Slice Onions and sauté till golden brown. Add the ginger garlic paste and sauté till the raw smell disappears
- Add the tomato puree and cook for 2 minutes on high flame.
- Add the Kasuri Methi, Turmeric, Red Chili and Coriander powders and mix well.
- When the tomato puree becomes thick, add ½ cup water, sugar and the Paneer and allow the gravy to boil.
- Add the Garam Masala Powder and cook till you get the desired consistency of gravy (I made mine almost dry)
- Garnish with Coriander Leaves (optional)