Ingredients vegetarian 2 servings

• 500 g Paneer
• 1/2 cup yoghurt
• 2 cloves garlic, crushed
• 1/2 tbsp ginger, grated
• 1 tsp malt vinegar
• 1 tbsp ghee
• 1/2 inch cinnamon stick
• 2 cardamom pods
• 2 cloves
• 1 medium onion, finely chopped
• 1 1/2 tsp cumin powder
• 1/2 tbsp coriander powder
• 1/2 tsp fennel powder
• 3/4 tsp red chilli powder
• 1/4 cup vegetable stock
• salt to taste
• 1/2 tsp garam masala
• 2 tbsp chopped coriander leaves
• 1/2 tbsp chopped mint leaves

Directions

• In a bowl, mix paneer, yoghurt, half of the garlic, half of the ginger, and vinegar. Mix well. Keep aside.
• Heat ghee in a wok, add whole spices – cook stirring until it releases its aroma.
• Add the onions and remaining garlic and ginger.
• Add the onions and the remaining garlic and ginger.
• Saute until onions are lightly browned.
• Add ground spices, cook until it releases it aroma.
• Add paneer. Stir well.
• Add the stock and simmer for few mins. until gravy is thick. Adjust salt.
• Add garam masala, coriander and mint just before serving.

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