Ingredients:
Cottage cheese/Paneer - 200 gms
Onions - 2 (chopped)
Ginger-garlic paste - 2 tsp.
Tomato - 1 (chopped)
Cumin - 1 tsp.
Oil
Green chillies - 5
Coriander leaves - 1 cup
Mint leaves - 1 cup
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Curd - 2 tbsp.
Salt (to taste)
Roasted and powdered cumin - 1/2 tsp.
Spices to grind:
Fennel seeds - 1/2 tsp.
Cloves - 2
Green cardamom - 2
Cinnamon stick - 1 (small)
Method:
Grind mint leaves, coriander leaves and green chillies. Keep aside.
Grind the given spices coarsely.
Heat the oil and add cumin seeds. When the cumin seeds sizzle, add the spice powder, ginger-garlic paste.
Saute till the paste's raw smell fades away.
Add onions and sauté till light golden colour.
Add the tomatoes and required salt and sauté till half mushy.
Now add the ground coriander-mint and sauté till the raw smell fades off.
Add the curd and mix well.
Now add the red chilli powder, coriander powder, turmeric powder and cumin powder and mix well.
Pour 1/2 to 3/4 cups of water and bring it to boil.
Cut the cottage cheese into big chunks.
Add the paneer chunks to the gravy and mix gently.
Let the chunks cook for 3-4 minutes.
Remove from heat.
Serve with phulka roti or naan.
Note:
2 tbsp. of fresh cream or low-fat milk can be added to gravy.
Adjust the chillies and spices according to taste.
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