Cooking Instructions
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Step 1
Add
Plain Yogurt (120 g)
in a mixing bowl. To that add
Ground Turmeric (2 g)
,
Onion Powder (3 g)
,
McCormick® Garlic Powder (5 g)
, and
Salt (to taste)
. Mix it all together.
Step 2
Cut the
Paneer (150 g)
in any shape you want, and add them to the bowl.
Step 3
Coat the cubes well with the spiced yogurt mixture and marinate it for 30 minutes.
Step 4
Heat
Ghee (25 g)
in a pan and shallow fry the cubes till they turn light golden. Do not over-fry as it can become rubbery fairly quickly. Take the fried paneer onto a plate and keep it aside for now. Also, reserve the leftover yogurt mixture.
Step 5
In a pan, add
Cooking Oil (5 mL)
and once it's hot enough,
Cumin Seeds (6 g)
,
Whole Coriander Seeds (5 g)
, and
Fenugreek Seeds (4 g)
for 30-40 seconds or till it releases a nice aroma.
Step 6
Then add
Tamarind Paste (25 g)
,
Dried Red Chili Peppers (4)
, and
Garlic (6 cloves)
. Continue to toast these for 1-2 minutes or till the garlic turns golden.
Step 7
Next, you need to add the
Coconuts (20 g)
and toast for another 2 minutes or until the coconut turns light brown.
Step 8
Take it all out onto a plate and let it cool down completely. Then transfer it to a blender and grind it into a smooth creamy paste by adding little water.
Step 9
Use the same pan in which you fried the cheese earlier. In the remaining
Ghee (25 g)
, add the ground masala and fry it for 3-4 minutes.
Step 10
Then add the
Bell Pepper (1)
and continue to saute for another 2-3 minutes.
Step 11
Add the leftover yogurt mixture to the pan as well. Mix and continue to cook till it comes to a boil. Add
Salt (to taste)
and
Granulated Sugar (4 g)
to balance the sourness and spiciness.
Step 12
Lastly, add the fried paneer cubes and mix it into the gravy.
Step 13
Serve hot after garnishing it with some
Fresh Cilantro (2 g)
.
