Welcome to Little Chef’s Apron!
Today, before we start off with the recipe, I want to give a big thank you to my elder sister! She created an amazing logo for my site! Hope you guys like it:
She is an amazing artist and started her own art page on Instagram. Check it out and do follow for updates!
Link to her page: pri kriti
Now starting off with the recipe,
2 tbsp ginger garlic paste
1 bay leaf
1 cinnamon stick
1 tsp spices( chilli powder, salt, Garam masala, cumin powder etc)
2 tbsp oil
200 gms paneer
Some fenugreek leaves
. First, chop the onions finely and cut the tomatoes in 4 pieces. Make a paste of garlic and ginger.
. Add oil to a pan and then fry the ginger garlic paste in it.now add the other spices like the Bayleaf ,the cinnamon stick and cloves.
Let it fry until the raw smell of ginger and garlic is gone. Now add the finely chopped onions and fry this till they are cooked. Now add all the spices and give it a good mix.
Now, Purée the tomatoes in a blender jar. Then add it to the pan through a strainer so that all the seeds and skin is left behind.
Then stir this well and cook for about five minutes. Sprinkle a little water each time the moisture is lost and the mixture becomes thick . it should start to leave pan slightly.
When it looks something like this add in the Paneer. Make sure that the Paneer or tofu is cube cut and is not cut in a thin manner . if it is done so it would not hold its shape in the gravy.
Now mix it well and add the fenugreek leaves. Cook this for two minutes and garnish with some coriander leaves. Serve this with Lachcha parantha, Tandoori roti or Naan.
I hope you guys like this recipe and please let me know in the comments. Also feel free to ask about any doubts or give suggestions.