Serves: 4
Calories: 275/serving
| Ingredients | Qty | Prep |
| Paneer | 200 g | cubed |
| Yogurt | 1 cup | |
| Tomatoes | 2 medium (roma) | chopped |
| Besan | 1- 1.5 tbsp | mixed with water |
| Ginger | 1 inch piece | mashed |
| Green chilis | 2 - 3 medium | mashed |
| Red chili | 2 medium | broken |
| Asafoetida | big pinch | |
| Turmeric powder | to taste | |
| Red chili powder | 1/2 tsp or mroe | |
| Cumin powder | to taste | |
| Coriander powder | to taste | |
| Pickle masala | to taste | |
| Kasuri methi | to taste | |
| Mint leaves | 1 - 2 tbsp | chopped |
| Cilantro | 1 - 2 tbsp | chopped |
| For pickle powder: | ||
| Fennel seeds | 1 tsp | |
| Mustard seeds | a few | |
| Cumin seeds | 1 tsp | |
| Fenugreek seeds | a few | dry roast |
| Cashews | 2 tbsp | grind to powder |
Method:
- Dry roast masala ingredients and grind to powder with cashews
- Fry red chilis and asafoetida in little oil, then add green chili-ginger paste
- Add tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder and salt. Cook until oil till tomatoes are pulpy
- Add the ground masala powder and besan, cook for few minutes
- Add the beaten yogurt and stir quickly
- Add paneer, clinatro, mint and fenugreek leaves (kasuri methi) and adjust spices
- Serve with hot rotis or parathas
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