300 grams fresh paneer (Indian Cottage Cheese)
2 Table spoon Ghee
4 Medium sized onions.
5-6 fresh garlic cloves, roughly chopped.
1 inch piece of ginger roughly chopped.
2-3 roughly chopped medium sized green chillies (add one or two more, if you like spicy 🙂 )
–Note: There are varieties of green chillies which are really hot, I have taken green chillies which are mild spicy.
1/2 cup finely chopped fresh green coriander
1/4 cup finely chopped fresh green mint leaves
1 Cup thick full cream curd, well beaten.
2 Medium sized bay leaves (tej patta)
1 inch cinnamon stick (dal chini)
3-4 green cardamoms (hari ilaichi)
3-4 laung (cloves)
1 tea spoon ground cumin powder
–Note: Roast cumin seeds on low heat for a minute and make a powder in grinder.
1/2 tea spoon garam masala
1 Table spoon black peppercorns crushed in grinder (don’t make powder)
3/4 cup fresh full fat cream
Tennis ball size of whole wheat flour dough
Salt to taste
1. Finely, slice the onion (make half then cut thin half moon shapes).
2. Heat oil in a heavy bottomed pan.
3. Deep fry the onion slices till golden brown.
4. Drain excess oil on an absorbent paper and let the onion cool.
5. Make a very fine paste of deep fried onions along with ginger, garlic and green chillies in a grinder, add a very little water while grinding.
6. Heat ghee (clarified butter) in a handi.
–Note: You can use a heavy bottomed pan with a lid.
7. Add Bay leaves, cinnamon, green cardamoms and cloves and fry one low heat for about half or quarter to a minute.
–Note: Be careful, clarified butter should not be too hot, it will burn the whole spices.
8. Add the paste made in Step 5 above and sauté on low-medium heat for 2 minutes.
9. Reduce the heat to minimum and add curd.
10. Mix well.
11. Add coriander powder, cumin powder and salt to taste.
12. Mix well.
13. Add a cup of water.
14. Bring to a boil on low heat.
15. Add coriander and mint leaves, mix well.
16. Add paneer and mix gently.
17. Add grinded black pepper corns and mix gently.
18. Add cream and mix gently.
19. Apply atta dough on the edges of the handi / heavy bottomed pan.
20 Cover well with the lid.
21. Place the handi on a tawa and cook on absolutely low heat for 10-15 minutes.
22. Serve hot with chapatis or phulka.