Malvani Paneer Masala

Ingredients 

• 200 grams cottage cheese, cut into 1 inch cubes
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 4-5 curry leaves
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1/2 cup coconut milk
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon Malvani masala
• 1/2 teaspoon chopped fresh coriander leaves 

FOR MASALA PASTE

• 2 medium onions, sliced
• 2 teaspoons oil
• 1/4 cup grated dried coconut ( khopra) 

Method

1. Heat oil in a kadai and deep-fry paneer cubes till light brown. Drain on absorbent paper. To make the masala paste, sauté onions in two teaspoons of oil on a tawa till light golden brown. Roast dried coconut on a hot tawa until light golden brown.
2. Dry-roast Shankeshwari chillies, black cardamoms, green cardamoms, cloves, cinnamon, star anise, dagad phool, coriander seeds and cumin seeds one by one. Cool and grind all the ingredients into a fine paste with a little water. Heat three tablespoons of oil in a pan.
3. Add cumin seeds and when they begin to change colour, add curry leaves and onion. Sauté till the onion turns golden brown. Add tomatoes and sauté till the tomatoes are pulpy. Add the ground paste and sauté for three to four minutes.
4. Add one-fourth cup of water and continue to cook, uncovered, for another three to four minutes. Add paneer and mix well. Cook over low heat for five to six minutes. Add coconut milk, turmeric powder and dry Malvani Masala.
5. Adjust salt and mix well. Cook for two to three minutes longer and serve hot, garnished with coriander leaves.

Nutrition Info