1. Grind ginger and garlic to a paste. 2. Hat oil in a pan. 3. Lightly brown the paneer pieces. 4. Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside. 5. Heat 1 tbsp oil in a heavy bottom pan. 6. Add the whole chilli, cloves, bay leaf, cinnamon and cardamom. 7. Stir for a few seconds. 8. Add onions and fry till golden brown. 9. Add the ginger garlic paste. 10. Stir for a few seconds. 11. Add turmeric and chilli powder, tomatoes and 1/4 cup water. 12. Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally. 13. Add the Bengal gram and salt. 14. Stir for 3 minutes. 15. Add the remaining water and stir. 16. Bring the mixture to a boil. 17. Lower heat, close the pan with a lid and then cook on slow flame till the dal is done. 18. Add the paneer cubes and simmer for 2 minutes, stirring occasionally. 19. Garnish with corriander leaves and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
