Ingredients

1. 400g paneer – cut into cubes
2. 2 large onions – chopped finely
3. 6 large tomatoes – puréed
4. 1 tbsp ginger and garlic paste
5. 2 green chillies
6. ¼ cup ginger julienne
7. Handful of fresh coriander
8. 1 tbsp kasoori methi
9. 1 tbsp besan (gram flour)
10. 2 tbsp Spicemaster Dhaba Karahi Masala
11. 1 tsp sugar
12. 1 tsp chilli powder
13. ½ tsp turmeric (to fry paneer)
14. Salt to taste
15. 2 tbsp yoghurt

Method

1. Prepare the Paneer: Mix paneer cubes with chilli powder, turmeric, and salt. Fry in ghee until lightly golden. Set aside.
2. Cook the Base: Heat 2 tbsp oil and 2 tbsp ghee in a medium pan. Add onions and sauté until golden brown.
3. Build the Flavour: Add ginger and garlic paste, frying until the raw aroma disappears. Stir in Spicemaster Masala, besan, and salt. Cook on low heat.
4. Make the Sauce: Add tomato purée and cook until the oil separates. Mix in yoghurt and sugar. Stir well.
5. Simmer the Curry: Add 1 cup of hot water, then stir in green chillies, ginger julienne, coriander, and kasoori methi.
6. Add the Paneer: Return the fried paneer to the pan. Simmer for a few minutes until the sauce thickens slightly.
7. Serve & Garnish: Sprinkle it with fresh coriander and serve hot with roti or naan.

Contains no additives or preservatives

Allergen(s): Mustard Seed