1/2 lb. paneer (cubed)
2 medium tomatoes
1 green chili
1/4 inch piece ginger
1/2 cup green peas (optional)
1/2 cup yogurt, whipped
2 tablespoons oil
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
1 teaspoon salt adjust to taste
1/2 teaspoon garam masala
1 teaspoon cornstarch
2 tablespoons chopped cilantro (Green coriander)
1 teaspoon sugar (optional)
Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
Blend tomatoes, green chilly and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
Add hing and cumin seeds.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
Tomato mixture will start to leave the oil and will reduce to about half in quantity.
Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.