Paneer Tomato Curry

Ingredients

• 200 grams Paneer/Cottage Cheese Cubed
• 3 Medium Onions Cubed
• 3 Medium Tomatoes Cubed
• 1 tsp Ginger Garlic Paste
• 1.5 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1 Dry Bay Leaf
• 2 Cloves
• 1 Cardamom
• 1 Cinnamon Stick
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Pav Bhaji Masala Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Sugar
• Salt as needed
• 2-3 tbsp Coriander Leaves Finely Chopped

Instructions

1. 1

   In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and 1/2 tsp cumin seeds.

2. 2

   As they splutter, add 3 medium sized onions cubed.

3. 3

   Fry until the onions are translucent on medium flame and add 1 tsp ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.

4. 4

   Now add all the spice powders – 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp pav bhaji masala powder and 1/4 tsp turmeric powder.

5. 5

   Cook the spice powders for 2-3 mins on low flame and then add 3 medium sized tomatoes cubed.

6. 6

   Fry on medium flame for 4-5 mins, it is not needed to cook the tomatoes until mushy. They should retain the shape. Add 1/2 tsp sugar and salt as needed for the curry.

7. 7

   Now add 200 grams Cubed Paneer.

8. 8

   Mix well and add 1/2 tsp garam masala powder.

9. 9

   Cook for a minute or two and then garnish with 2-3 tbsp of finely chopped coriander leaves. Remove from heat.

10. 10

    Serve hot immediately with any Indian bread of your choice. Also goes well with Pulao or dosa.