In Northern India during navratri we avoid using onion and garlic in the food. I have shared a similar kind of recipe but it had onion and garlic, so this recipe popped up in my mind and I tried. And to my surprise it make out really well. We loved it with a phulka.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 20 mins, Total – 25 mins

Servings: 3-4

Ingredients:

1. Paneer (Cottage Cheese) – 250 grams (cut in cubes)
2. Tomato – 3 medium (coarsely chopped)
3. Capsicum – 1 medium (coarsely chopped)
4. Green Chilli – 1 (coarsely chopped)
5. Ginger – 1 inch (chopped)
6. Black Cardamom – 1
7. Bay Leaf – 1
8. Clove – 3
9. Cumin Seeds – 1 tsp
10. Red Chilli Powder – 1/3 tsp
11. Garam Masala Powder – 1/3 tsp
12. Turmeric Powder – 1/2 tsp
13. Coriander Powder – 1 tsp
14. Kasuri Methi – 2 tsp
15. Fresh Cream – 3 tbsp
16. Coriander Leaves – for garnishing
17. Water – 1/2 – 1 cup
18. Oil – 2 tbsp
19. Salt to taste

PS: 1 Cup = 250 ML

How to make Paneer Masala:

1. Heat oil in a pan or a kadai
2. Add black cardamom, bay leaf, cloves and cumin seeds. Saute for a few seconds till you get the aroma
3. Add capsicum, green chilli and ginger. Saute for 2-3 minutes
4. Add tomatoes. Saute till tomatoes are soft
5. Turn off the flame and let it cool down. Then add it to a grinder and make a fine paste
6. Heat the pan or kadai again. Add the paste and 1/2 cup of water (you can add more for desired consistency)
7. Add red chilli powder, turmeric powder, coriander powder
8. Cover and cook on medium-high flame for 4-5 mins
9. Add kasuri methi, garam masala and salt. Cook for another minute
10. Add paneer and cream. Mix and cook for 1-2 minutes
11. Your Paneer Masala is ready.
12. Garnish with coriander leaves and serve.