No-onion, no-garlic paneer in tomato-ginger gravy
Indian cuisine · Curries With Bumbi · ♥ 642 likes · 27.6K views · 8 min video
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Ingredients
Method
Techniques
- 400 g paneer
Blend the tomatoes and ginger to a smooth puree (a tablespoon of cashews may be added; not used here).
- 2 whole tomatoes
- ½ inch ginger
- 4 tbsp oil
Heat the oil in a pan on medium heat and fry the paneer until golden; do not overfry or it turns rubbery and tough.
- 1 cup hot water
- ½ tsp salt
Dissolve the salt in the hot water and transfer the fried paneer into it to soften (skip for homemade paneer).
- 1 tsp homemade ghee
- 1 tsp shahi jeera
In the oil left in the pan add the ghee, shahi jeera and dry red chilli, then the tomato-ginger puree.
Building the no-onion, no-garlic gravy
- 1 whole dry red chilli
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp homemade shahi garam masala powder
Add the turmeric, Kashmiri chilli powder, ground coriander and ground cumin; stir on medium-low until dry and pasty. Add the garam masala.
- ½ cup warm milk
- salt
- 1 tsp sugar
Add the paneer with its soaking water, then the warm milk. Taste, adjust salt, add the optional sugar.
- 0.125 tsp ground maize
- ¼ tsp kasuri methi
Finish with the ground mace and crushed kasuri methi.