Ingredients
500 gm paneer, 40 gm crushed coriander leaves, 40 gm garlic paste, 2 de seeded green chilli, 1 teaspoon thymol seeds, 3 clove, 1 teaspoon, turmeric, 150 gm fresh cream, 40 gm crushed to paste mint leaves, 30 gm ginger paste, 150 gm sliced onion, 50 gm ghee, 1/2 cup beaten yoghurt (curd)
Method
n Heat ghee in a deep-bottomed pan. Deep fry the paneer pieces and keep aside. They should be lightly golden in color and not completely browned. In the remaining ghee, add ajwain (thymol seeds), clove and allow them to splutter. Now add onions and cook on low flame till the oil separates. Add turmeric, coriander, salt and green chilies at this point.
n When the onions are almost cooked, add ginger-garlic paste, mint and cook for 2-3 minutes more. Once the raw smell of the spices disappear, add beaten curd. Once the curd is partially absorbed, add the paneer and cream. Mix well and garnish with coriander leaves/mint leaves or kasoori methi. The gravy should neither be too thick nor too thin, so you can accordingly adjust the amount of water. In fact you can even use some milk to make the gravy richer. Serve hot.