'Fauji' Paneer Masala

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Grind the ginger, garlic and 2 green chillies to a coarse paste in a mortar and pestle. Set aside.
2. Blend the spinach, tender coriander stems, 3–4 halved green chillies, coriander leaves and 2 large tomatoes into a smooth paste in a mixer grinder. Set aside.
3. Heat 2–3 tbsp oil in a handi. Add ½ tsp cumin seeds, 2 bay leaves, 2–3 each black and green cardamom, 2–3 cloves and the ginger garlic paste, and cook for 2–3 minutes.
4. Add the chopped onions and sauté until golden.
5. Add ½ tsp turmeric, 1 tsp degi red chilli powder and ½ tbsp coriander powder, and cook for a minute.
6. Add the spinach paste and cook until the oil separates from the masala.
7. Add ¼ cup water, 1 tbsp ghee and salt to taste, and bring to a quick boil.
8. Add 1 ⅓ cups water to adjust the consistency, then add ½ tsp sugar, 1 large diced tomato, 2 roughly chopped green chillies and the fried paneer. Simmer for 4–5 minutes on medium heat.
9. Transfer to a serving dish, top with fresh cream and a coriander sprig, and serve hot with roti or naan.
10. For the paneer: heat oil in a pan, fry the 800 g of diced paneer until golden on all sides, then drain on an absorbent sheet.

Summarized from Ranveer Brar's video. Watch it for the details.

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