Paneer Manpasand

Paneer Manpasand

250 gm paneer

½ cup dhania chutney

¼ cup flour

¼ cup corn flour

Pinch of salt

½ tsp ginger garlic paste

For the gravy

1 tsp cumin seeds

2 large onions, chopped fine

1 large tomato, chopped fine

3 tbsp tomato puree

1 tbsp tomato ketchup

1 tbsp ginger garlic paste

1 tbsp coriander powder

1 tsp garam masala

1 tsp turmeric powder

2 tsp kashmiri lal mirch powder

2 tbsp kasuri methi

Salt to taste

Slice the paneer into two halves. Spread dhaniya chutney and sandwich the two layers. Cut the paneer into cube or diamond shapes. 

Make a paste of the flour, corn flour, salt and ginger garlic paste. Dip the paneer pieces in the batter and shallow fry.

For the gravy

Heat some oil and add the cumin seeds. Sauté the chopped onion till it changes color.

 Add the chopped tomatoes and ginger garlic paste. Fry for 3 minutes. 

Add the tomato puree and tomato ketchup. Fry. 

Add the turmeric powder, red chili powder, salt, garam masala, coriander powder and kasuri methi. 

Once the oil starts separating add a cup of water and simmer. Add the paneer pieces, cover and cook for sometime.

Garnish with chopped coriander leavers.