For 4 Servings:
2 tablespoons oil or ghee
1 onion, finely diced
2 cloves of garlic, minced
1 inch ginger, grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
1 cup of diced tomatoes or tomato puree
1 cup of heavy cream or full-fat coconut milk
1 lb of paneer cheese, cubed
1 cup of yogurt or sour cream, for marinade
1 tablespoon of lemon juice or vinegar
1 tablespoon of ground cumin, coriander, and paprika
1 teaspoon of garam masala
1 teaspoon of ginger-garlic paste
Salt to taste
Fresh cilantro or parsley for garnish (optional)
Lemon wedges or lime juice (optional)
1. Cut the Paneer into small cubes and marinate it in a mixture of yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder and salt for at least 30 minutes.
2. Skewer the marinated Paneer cubes and grill them in a preheated oven or on a grill pan on the gas stove until they are slightly charred and cooked through.
3. Heat oil in a pan on medium heat, and add cumin seeds, ginger, garlic, and green chilies. Sauté for a minute.
4. Add diced onions and sauté until translucent.
5. Add the tomato puree and cook for about 5-7 minutes, until the oil starts to separate.
6. Add powdered spices like coriander powder, cumin powder, red chili powder, and garam masala powder and mix well.
7. Add the grilled Paneer cubes and some water to make a thick gravy.
8. Let it simmer for about 5-7 minutes, or until the gravy thickens.
9. Garnish with chopped cilantro or cashews and serve over rice or with naan.
For 4 Servings:
2 tablespoons oil or ghee
1 onion, finely diced
2 cloves of garlic, minced
1 inch ginger, grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
1 cup of diced tomatoes or tomato puree
1 cup of heavy cream or full-fat coconut milk
1 lb of paneer cheese, cubed
1 cup of yogurt or sour cream, for marinade
1 tablespoon of lemon juice or vinegar
1 tablespoon of ground cumin, coriander, and paprika
1 teaspoon of garam masala
1 teaspoon of ginger-garlic paste
Salt to taste
Fresh cilantro or parsley for garnish (optional)
Lemon wedges or lime juice (optional)
1. Cut the Paneer into small cubes and marinate it in a mixture of yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder and salt for at least 30 minutes.
2. Skewer the marinated Paneer cubes and grill them in a preheated oven or on a grill pan on the gas stove until they are slightly charred and cooked through.
3. Heat oil in a pan on medium heat, and add cumin seeds, ginger, garlic, and green chilies. Sauté for a minute.
4. Add diced onions and sauté until translucent.
5. Add the tomato puree and cook for about 5-7 minutes, until the oil starts to separate.
6. Add powdered spices like coriander powder, cumin powder, red chili powder, and garam masala powder and mix well.
7. Add the grilled Paneer cubes and some water to make a thick gravy.
8. Let it simmer for about 5-7 minutes, or until the gravy thickens.
9. Garnish with chopped cilantro or cashews and serve over rice or with naan.
