LET'S GET STARTED
– 3 tsp oil divided – 75 grams onion cut into petals – 175 grams paneer half of 12 oz pack – 5 shallots peeled – 100 grams onion finely chopped – 1 tsp ginger garlic paste – 2 tbsp tomato paste – ¾ cup water divided – 2 tsp red chili powder – 1 tsp coriander powder – ½ tsp cumin powder – ½ tsp garam masala – 1.5 tsp salt – ¼ tsp turmeric powder – 2 tbsp heavy whipping cream +1 tbsp optional – 2 tbsp cilantro – 1 tsp sugar – 2 tsp dried fenugreek leaves/kasoori methi Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
– Heat a pan or kadai and add 1 tsp of oil. When the oil is hot, add the onion petals and saute until it turns slightly soft. Transfer it to a plate and set them aside. Ensure to retain the crunch and not overcook the onion petals.
– In the same kadai, add the paneer cubes and saute them till it turns light golden brown. This step is optional, though. Transfer it and set it aside.
– Add the remaining 2 tsps of oil to the kadai and when it is hot, add the finely chopped shallots, onions, and ginger garlic paste. Saute until the onions turn soft and translucent.
– Mix the 2 tbsp of tomato paste with ½ cup of water and add it. Also, add all the spices – red chili powder, coriander powder, cumin powder, salt, turmeric powder, and garam masala.
– Add ¼ more cup of water, and over medium-low heat, cook this onion-tomato-spice paste for about 8 to 10 minutes or until the raw smell of the spices goes off. Please do not leave this mixture unattended and keep mixing it every two to three minutes.
– Now add the sauteed onion petals and paneer. Mix well.
– Add the cream and cook for a couple of minutes.
– Next, add the sugar and crushed fenugreek leaves. Mix and cook again for a couple of minutes.
– Finally, add some cilantro and turn off the heat.
– Serve hot with rice or roti of your choice. You can add one more tbsp of cream on top before serving.