200 grams Paneer (Indian Cottage Cheese) – Cut into 1 inch pieces
¼ cup milk or tablespoon fresh cream
¼ cup water
200 grams spring onions
1-2 green chilli, deseeded and sliced into halve
3 Table spoon Oil
8-10 finely chopped garlic cloves
¼ tea spoon turmeric powder
1 Cup Tomato puree
2 Medium sized ripe tomatoes finely chopped
½ Table spoon tomato ketchup
4-5 Cloves, slightly roasted and coarsely crushed
2 tea spoon coriander powder
½ to 1 tea spoon kashmiri chilli powder
½ tea spoon Indian garam masala
Salt to taste
1. Separate the spring onion bulbs and green part.
2. Roughly chop the onion bulbs.
3. Cut the green part diagonally into ½ inch pieces.
4. Heat oil in a heavy bottomed pan.
5. Add garlic, sauté for a minute or two on low-medium flame.
6. Add roughly chopped onions.
7. Fry till light brown.
8. Add ¼ tea spoon turmeric powder. Stir for a minute on low flame.
9. Increase the flame to medium, Add tomato puree and finely chopped tomatoes.
10. Fry for 8-10 minutes till the masala becomes almost dry.
11. Add tomato ketchup and stir for a minute.
12. Add crushed cloves, cook for a minute.
13. Reduce the heat.
14. Add kasmiri chilli powder, coriander powder, garam masala and salt to taste.
15. Cook on low heat for 2-3 minutes till the oil leaves from the masala and the pan turns glossy.
16. Add ¼ cup water and bring the gravy to a boil.
17. Saute the paneer pieces in butter or ghee (clarified butter) till the the skin becomes slight brownish, don’t over do it, otherwise the paneer will become chewy.
18. Add Paneer, green part of onions, green chillies, mix it well.
19. Keeping the heat low, add cream / milk and mix well.
20. Remove from heat and serve hot with Phulka/Chapati/Naan.
–Note: Don’t keep this dish for long time, consume it soon otherwise the green onion taste will overpower the taste of the dish.