- Paneer (cottage cheese) cut into ½ inch cubes 250 grams
- Ginger finely chopped 3 inch pieces
- Oil 3 tablespoons
- Cumin seeds 2 teaspoons
- Fennel seeds (saunf) 1½ teaspoons
- Mustard seeds 1 teaspoon
- Lemon juice 4 teaspoons
- Garlic cloves finely chopped 8-10
- Green chillies finely chopped 3-4
- Onions finely chopped 2 medium
- Garam masala powder 1 teaspoon
- Red chilli powder (deghi mirch) 1½ teaspoons
- Coriander powder 2 teaspoons
- Turmeric powder 2 teaspoons
- Tomato ketchup ½ teaspoon
- Tomato puree 2 tablespoons
- Kasoori methi 1 teaspoon
- Salt to taste
- Fresh cream 2 tablespoons + for garnish
- Fresh coriander chopped 2 tablespoons
- Fresh mint sprigs for garnish
Heat one tablespoon oil in a shallow nonstick pan. Add cumin seeds, fennel seeds, mustard seeds, two teaspoons lemon juice and ginger. Cook for two- three minutes. Grind the mixture to a fine paste with remaining lemon juice to a fine paste. Transfer in a bowl and allow to cool.
Heat remaining oil in a nonstick pan. Add the garlic, green chillies and sauté for a few seconds. Add the onions and sauté till translucent.
Add garam masla powder, red chilli powder, coriander powder, turmeric powder and mix well. Sprinkle little water and cook for a minute.
Add tomato ketchup, tomato puree and mix well. Add the ground mixture, half cup water, mix and cook for a minute.
Crush the kasoori methi leaves and add to the gravy. Add the cottage cheese and mix well.
Add the salt, fresh cream and mix well.
Transfer in a serving bowl. Serve hot garnished with coriander, fresh mint sprigs and fresh cream.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: email@example.com