Ingredients:
- 300 to 400 grams paneer cubed
- 2 large onions finely chopped
- 1 tomato chopped
- 1 tsp. Gram masala powder
- ½ tsp. Red chili powder
- 1tsp. Ginger garlic paste
- 1 bay leaf
- ¼ tsp. shahi jeera
- 1 star anise
- 2 inch cinnamon stick
- 4 to 6 cloves
- 6 tsps. Poppy seeds
- ¼ cup fresh coconut
- Fistful mint leaves finely chopped
How to make the recipe
- Grind poppy seeds to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
- Wash paneer if using store bought, drain water completely and set aside
- Heat a kadai with oil, add spices and saute for about a min till they turn fragrant.
- Add onions, sprinkle salt and fry till they turn transparent or golden. Add ginger garlic paste and fry till it turns slightly golden. Do not over fry.
- Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
- Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
- Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally.
- Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium. It takes around 6 minutes for the oil to be visible on top. You can adjust the thickness now. If it is too thick, just add little more water.
- Add paneer to the boiling curry, gently stir. Cook for about 3 minutes.
- Garnish with chopped coriander leaves.Serve with roti,naan.
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