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16 May 2014,11:11 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Crumble half of the paneer roughly, leaving half the paneer in pieces.
  • Marinate the paneer pieces with ginger-garlic paste, ½ teaspoon salt, lemon juice and red chilli powder. Keep aside.
  • Heat ghee in a kadhai, add bay leaves, dry red chillies, green cardamoms, cloves and peppercorns. Stir for a minute till fragrant.
  • Add chopped tomatoes. Add 1 teaspoon of salt and cover and simmer on low heat for 3-4 minutes, till the tomatoes are slightly soft.
  • Cool the mixture, blend in a mixer and sieve to get a smooth puree. Keep aside.
  • Heat butter in a clean kadhai, add cumin seeds, stir, and add chopped onions.
  • Cook on medium heat till light brown. Add the chopped green chillies and coriander.
  • Stir for a minute, add the marinated paneer and cook for 1 minute. Add the tomato puree and mix well.
  • Add almond powder and stir to mix well. Add water and boil for a minute. Add cream and cook for 1 minute.
  • Add the crumbled paneer and fenugreek leaves. Mix and check the salt. Garnish with coriander leaves. Serve hot with naan or chappati.



  • 250 grams paneer-cut into 1" pieces


  • 1tablespoon ginger-garlic paste
  • ¼ teaspoon salt
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon lemon juice


  • ½ tablespoon ghee
  • 1 bay leaves
  • 2 dry red chillies
  • 3 green cardamoms
  • 4 cloves
  • 2 black peppercorns
  • ½ teaspoon salt
  • 4 large tomatoes, chopped
  • 1 tablespoon butter
  • ½ teaspoon cumin seeds
  • 1½ onions, chopped
  • 1 green chillies, chopped
  • 1 tablespoon chopped coriander leaves
  • 10 almonds-ground to a powder
  • 1 tablespoon thick cream
  • ½ tablespoon dry fenugreek leaves

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