Time Taken : 40 Min.
200 gms Paneer ( Cottage Cheese)
1 Medium Tomato Minced
2 Green Chillies Minced
1 Tea Spoon Garlic Paste ( Heaping)
100 gm Fresh Curd
100 gm Butter
100 gm Fresh Cream
2 Table Spoon Refined Soya Oil
1 Tea Spoon Red Chillies Powder ( Heaping)
1/2 Tea Spoon Coriander Powder (Dhania)
1/2 Tea Spoon Salt Or to taste
1/4 Tea Spoon Turmeric Powder
Pour the oil in a Wok and heat it to little short of smoking point and add the onions. Fry the onions on low heat till they are transparent. Add the minced tomato. Fry some more till the tomatoes are cooked. Add the red chillies powder, dhaniya powder, salt, turmeric powder & some water to cook the mixture. You might have to add some more water once or twice to cook the mixture thoroughly. Add garlic paste & minced green chillies & cook some more. Add the curd and bring the mixture to boil. Making a point to keep string the mixture till it is boiling. Cook the mixture till the whiteness of the curd is gone and redness of the chillies is in the masala. Now stir in the butter. Add the milk cream and cook some more. Now cut the paneer in small pieces and add to the masala.
If you wish you can add a chicken cube to the masala.
Serve it with crisp plain parathas cooked in oil or butter-as per your taste & choice.