Ingredients:
* 1. 250 Gms Paneer ( Cottage Cheese) cut into cubes
* 2. 1 Onion - Finely Chopped ( or grinded into a paste in a food processor)
* 3. 2 Green Chillies - Finely chopped
* 4. 1 teaspoon - ginger paste
* 5. 4 Tomatoes - finely chopped ( or blended into a puree in a food processor)
* 6. Cardmom powder ( 1/2 tea spoon ) only two pinches would be used in the curry
* 7. 1/4 cup beaten curd
* 8. 1/2 teaspoon red chilly powder
* 9. 1/2 teaspoon sugar
* 10. 1/4 cup milk
* 11. Oil for cooking 2 table spoons

Instructions:
* 1. Add oil in a fry pan and heat the oil
* 2. Add the onions and fry till brown.
* 3. Add Ginger paste, chillies and fry further for 2 minutes.
* 4. Add the tomatoes and fry further for 5 minutes or until the oil seperates .( You can see the oil coming out of the onion and tomatoes paste)
* 5. Remove from heat add the curd and mix.
* 6. Put back on heat
* 7. Add some water to it ( 1/2 cup)
* 8. Leave it to boil to a thick gravy. ( like melted icecream consistency)
* 9. Add some milk and the sugar and leave it on slow heat.
* 10. Add the cubes of Paneer.
* 11. If you wish you can garnish it with coriander leaves.

You can Famous Shahi Paneer with Heeng ( Asoeftida) before putting it into the gravy. Follow the instructions below to do that.Take a big pan, heat the pan and keep the paneer cubes in it , leave the centre of the pan empty , drop a tablespoon of oil in the centre and add a pinch of Heeng ( Asoeftida) powder and cover the pan with a tight fitting lid. You would see asoeftida smelling smoke coming out of the oil.

Leave the cover on for 5 minutes, you can switch off the heat. The idea is to let the smoke mingle with the paneer cubes. For more details http://www.indomunch.com
Ingredients:
* 1. 250 Gms Paneer ( Cottage Cheese) cut into cubes
* 2. 1 Onion - Finely Chopped ( or grinded into a paste in a food processor)
* 3. 2 Green Chillies - Finely chopped
* 4. 1 teaspoon - ginger paste
* 5. 4 Tomatoes - finely chopped ( or blended into a puree in a food processor)
* 6. Cardmom powder ( 1/2 tea spoon ) only two pinches would be used in the curry
* 7. 1/4 cup beaten curd
* 8. 1/2 teaspoon red chilly powder
* 9. 1/2 teaspoon sugar
* 10. 1/4 cup milk
* 11. Oil for cooking 2 table spoons

Instructions:
* 1. Add oil in a fry pan and heat the oil
* 2. Add the onions and fry till brown.
* 3. Add Ginger paste, chillies and fry further for 2 minutes.
* 4. Add the tomatoes and fry further for 5 minutes or until the oil seperates .( You can see the oil coming out of the onion and tomatoes paste)
* 5. Remove from heat add the curd and mix.
* 6. Put back on heat
* 7. Add some water to it ( 1/2 cup)
* 8. Leave it to boil to a thick gravy. ( like melted icecream consistency)
* 9. Add some milk and the sugar and leave it on slow heat.
* 10. Add the cubes of Paneer.
* 11. If you wish you can garnish it with coriander leaves.

You can Famous Shahi Paneer with Heeng ( Asoeftida) before putting it into the gravy. Follow the instructions below to do that.Take a big pan, heat the pan and keep the paneer cubes in it , leave the centre of the pan empty , drop a tablespoon of oil in the centre and add a pinch of Heeng ( Asoeftida) powder and cover the pan with a tight fitting lid. You would see asoeftida smelling smoke coming out of the oil.

Leave the cover on for 5 minutes, you can switch off the heat. The idea is to let the smoke mingle with the paneer cubes. For more details http://www.indomunch.com

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