Gobi Paneer Makhni

Gobi Paneer Makhni

Gobi and paneer in a tomato based gravy with kasuri methi. The final taste comes out to be achari. Maybe it is the combination of ingredients because I certainly did not start out to make a achari dish. Sometimes experiments turn out to be amazing!!

Ingredients

2 cauliflower/gobi, cut into florets

100 gm paneer, cubed

3 tomatoes, blanched, pureed

1 tbsp ginger paste

1 tsp cumin seeds

2 tbsp kasuri methi

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1 tsp turmeric powder

1 tbsp kashmiri chilli powder

Salt to taste

A pinch of sugar

¼ cup mustard oil

First blanch the tomatoes and make a fine puree. Heat the mustard oil to smoking point. Add the cumin seeds. 

Saute the cauliflower florets on high heat till they are well browned. 

Add the tomato puree and ginger paste. Add the coriander powder, cumin powder, turmeric powder, garam masala, chilli powder, salt and sugar. 

Cover and cook till the puree dries and the florets are coated well with the masala. 

Add the kasuri methi and paneer pieces. Cover and cook for some more time. The oil will separate and the dish will be cooked. You can garnish with chopped coriander leaves.