Ingredients :
Paneer : 200 gms
Onion : 2 medium sized
Tomatoes : 2 medium sized
Ginger Garlic Paste : 1 tbsp
Cloves : 4 to 6
Cinnamon : 1 inch piece
Cumin Seeds : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Cilantro : 2 sprigs
Salt to taste
Oil : 2 tbsp
For the paste :
Fresh Coconut : 1 cup
Cashews : 15
Green Chillies : 4 or 5
Poppy Seeds : 1 tbsp
Method :
Soak the poppy seeds in water for 10 minutes. Grind the fresh coconut, cashews, green chillies and water until smooth. Heat oil in a wok and add the cumin seeds and let them splutter. Add cloves and cinnamon and let it roast for a few seconds. Then add the ginger garlic paste to it and fry for a minute. Now add the finely chopped onion and fry till the onions are translucent. Add the finely chopped tomatoes and fry for 2 minutes. Add the turmeric powder, red chilli powder. Sprinkle handful of water, cover and cook for another 2 minutes. Then add the ground coconut mixture, salt and water to it. Close with a lid and cook for 5 minutes. Add the paneer cubes, finely chopped cilantro and mix well. Cover and cook for 5 to 8 minutes. Switch off the flame and serve hot with roti or rice.
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