Ingredients
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Paneer
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200 gms
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Onion
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1 medium
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Green Chili
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1 – 2
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Regular Tomatoes
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2 big
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Sour Tomato
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1 big
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Ginger-garlic paste
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1 tsp
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Oil
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2 tbsp
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Ghee
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1 tbsp
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Cumin
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½ tsp
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Kasoori methi
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1 tsp
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Milk
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3 tbsp
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Coriander leaves
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few chopped
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Spice powders:
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Red chilli/Coriander powder mix
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1 tsp
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(Red chilli and coriander powder mix :: 100 : 150 gms)
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Turmeric powder
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2 pinch
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Clove Cinnamon powder mix
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2 pinch
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(Grind equal portion of Clove and Cinnamon mix Store in Air Tight
container – 10 : 10 gms)
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Garam masala powder
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½ tsp
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Fennel powder
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¼ tsp
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Kitchen king masala
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½ tsp (optional)
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Salt
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½ tsp
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Sugar
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½ tsp
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Method:
- Chop Onion and Green chilli into fine pieces. Chop both the Tomatoes into fine pieces. Crumble the Paneer (if taken from fridge, bring it to room temperature and then keep soaked in salted water).
- Mix all the spice powders together except Red chilli/Coriander powder mix.
- In a kadai heat oil and ghee together. Add cumin and allow to splutter. Add chopped Onion and Green chilli. Saute till dark pink. Add ginger-garlic paste and Red chilli/Coriander powder mix. Fry for few seconds in low flame. Add chopped Tomatoes, kasoori methi and mixed spice powders. Cook till Tomatoes become soft and mushy (can mash with potato masher).
- Now add Milk and Coriander leaves. Mix and cook till oil appears on the sides. Add crumbled Paneer with 1/4 cup of water. Mix gently without making the Paneer into paste. Check salt. Cover and cook for 4-5 minutes in low flame (masala should be semi-thick). Switch off the flame and keep covered for 5 minutes. Paneer (burji) masala is ready.
Can serve with toasted bread slices also.
