INGREDIENTS
200 grams skimmed milk cottage
cheese, cut into 1-inch
cubes or triangles
8-10 black peppercorns
2 inches cinnamon
5 green cardamoms
10 cloves
1 tablespoon ginger paste
1 tablespoon garlic paste
4-6 green chillies, chopped
2 cups tomato puree
1 teaspoon kashmiri red chilli powder
1 teaspoon garam masala powder
salt to taste
2 tablespoons honey
1 teaspoons dried fenugreek leaves
1. Heat a non-stick pan. Add peppercorns, cinnamon,
green cardamoms and cloves.Roast till they emit a
pleasant aroma. Add ginger paste , garlic paste , green
chillies and three tablespoons of water. Stir well and cook
for two minutes.
2. Add tomato puree , red chilli powder , garam masala
powder, salt and three cups of water. Bring to a boil,
reduce heat and simmer for ten minutes.
3. Add honey and mix well. Strain the gravy and heat
again. Stir in the crushed kasoori methi. Adjust salt
and mix well. Add the paneer and simmer for three to
four minutes. Serve hot.