Paneer – 200 gms
Oil – 50 ml
Ginger and Garlic Paste – 1 ½ teaspoon
Tomato Puree – 4 No.s
Turmeric Powder – ½ teaspoon
Chilli Powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Coconut milk – 100 gms
Cashew nuts – 25 gms
Cumin Seeds – 1 teaspoon
Garam Masala – 1 teaspoon
Green chilli – 2 No.s
Preparation of Coconut Milk
Grind the coconut and filter it. – First Milk – 50 ml
Again, grind the coconut and filter it. – Second Milk – 50 ml
Method of Preparation
Step 1 – Boil water in a bowl, add ¼ teaspoon salt and turmeric powder to it then, dip the paneer to it for 5 – 10 minutes, then chop the paneer into dices.
Step 2 – Heat the oil in a pan, then add cumin seeds, curry leaves, onions and green chilli keep frying till the onion becomes golden colour.
Step 3 – Add ginger garlic paste to it and fry till the raw smell goes out.
Step 4 – Add chilli powder, turmeric powder and coriander powder, then fry till the raw smell goes out.
Step 5 – Add to tomato puree, salt and coriander leaves to it keep it to boil until the tomato puree is cooked well.
Step 6 – Add second milk to it and cook it for five minutes.
Step 7 – Now add paneer to it and let it to cook for 10 – 15 minutes.
Step 8 – Grind first milk and cashew nut, then add it to the curry.
Step 9 – Leave the curry to cook for 5 minutes and then add the remaining coriander leaves and garam masala to it.
Your Paneer Masala is ready!