Soak 500 Grams paneer cubes in hot water along with 1 tsp turmeric for about 20 minutes, then strain and set aside.
- 3 green cardamoms
- 1/2 tsp fennel seeds
- 1/2 tsp black pepper corns
- 1/2 tsp roasted coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp nigella seeds
- 1 medium sized tomato, pureed
- 1 medium onion, sliced
- 1/2 tsp minced ginger
- 1/2 tsp minced garlic
- 1 tsp Kashmiri red chilli powder
- Dried red chillies to taste
- Salt to taste
In very little hot oil splutter nigella seeds and cool the pan down.
Then add 2 tablespoons cold mustard oil, dried red chillies, garlic, ginger, tomato puree, chilli powder and sliced onion petals and mix.
Then turn on heat. This is important as it changes the flavour of the dish completely when we use cold mustard oil.
Sauté covered for 3-4 minutes or till you see oil on the sides. Then add the spice mix from Step 2 along with salt, cook till oil separates.
Next add paneer, mix well and cook covered on low heat for another 7-10 minutes for flavours to marry and paneer to pickle in them.