Paneer 200 gm
Ginger (grated) 2
Turmeric Powder ½ tsp
Chilli Powder ½ tsp
Garam Masala (powder) ½ tsp
Tomato (chopped) 1
Water ½ cup
Coriander Leaves (chopped) 2 stalks
Black Pepper (powder) ¼ tsp
Refined Oil 4 tbsp
Onion (chopped) 3
Yoghurt ½ cup
Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well.
Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes.
Add half cup beaten curd and cook till dry, before adding salt. Add half cup water and bring it to a boil.
Mix in malai paneer and chopped coriander, cook till the masala dries. Add pepper and remove from the flame. Serve in a large bowl and sprinkle coriander leaves over the dish.
(Courtesy: Chef Kamaljeet, Masala Grill, New Delhi)