Paneer =250 grams Water =2 cups Onion=1 Tomatoes=2 Green cardamom crushed= 2 Cloves =6 Black pepper powder =1 tsp. Vegetable oil =3 tbsp. Paste of ginger-garlic & green chilli =1 tsp. Turmeric Powder =1/2 tsp. Kashmiri chilli powder =2 tsp. Cumin seeds =1 tsp. Coriander leaves /curry leaves=Few Salt to taste . 1. Cut the paneer into cubes. 2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce. 3. Heat oil in a pan. 4. Add cumin seed first then cloves then sliced onion, once it is transperent add, ginger-garlic-green chilli paste. 5. Then add cardamom, black pepper powder, chilli powder, salt, turmeric. Stir well. 6. Add pulpy tomato sauce. Fry for few more minutes. 7. Now you can add water and boil. Let it cook on medium heat till the gravy becomes thick. 8. Finally add the paneer cubes. (If you have enough time u can deep fry this paneer in oil until it is golden brown)Do not cook for more than a minute after putting paneer. Remove from heat. P.S if you are adding curry leaves u can add them while you are cooking the onion. Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.

The ingredients for garam masala, a blend of spices used as a flavor base for indian cooking. Each cook blends and grinds it individually; these are some of the ingredients that we use. In the containers, clockwise from the left: whole cloves, coriander seed, whole cardamom and nutmeg. On the table, clockwise from the left: dried chili peppers, ground roasted cumin seed, roasted paprika, turmeric, cardomom seeds, ground ginger and anise seeds. In the background is whole stick cinnamon. The bright orange powder is some of the garam masala.