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Make a paste out of the fried onions and tomato paste or puree and set aside. Heat oil in a deep pan. Add the whole seeds and the curry leaves. Let them splutter. Now add the ginger garlic paste and the prepared onion and tomato paste. Add in the dry spices and sautι for a couple of minutes. Add some water so that the gravy doesnt stick to the bottom of the pan. Adjust the consistency of the gravy with water. Stir on medium heat until oil floats on top of the gravy. Add the paneer cubes and cover the pan and simmer on low for 5-7 minutes. Garnish with coriander leaves, serve hot with rice or chapatti.