Indian Paneer Tomato Curry

1. Heat up a pan on medium flame.

2. Add 2 tablespoons oil or a mixture of oil and butter.

3. Add 1 teaspoon cumin seeds.

4. Add a few cinnamon sticks, 2 cloves, 2 cardamom pods, and 2 dry red chilies.

5. Let it cook for 2 minutes.

6. Add 2-3 garlic cloves and wait until they are mildly fried.

7. Add 1 large chopped onion and let it fry until tender.

8. Add salt to taste to help cook onions quickly.

9. Add 1 teaspoon ginger garlic paste.

10. Add 3-4 chopped tomatoes.

11. Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon kashmiri red chilli powder, and 1 teaspoon garam masala.

12. Add a few cashews if desired.

13. Cover and let it cook for 5-7 minutes until tomatoes are mushy.

14. Switch off the flame and let it cool down.

15. Crush everything in a mixer to get a nice tomato gravy.

16. In the same pan, take 1 tablespoon oil and sauté onions and capsicums cut in cubes without overcooking.

17. Remove the sautéed onion and capsicum.

18. In the same pan, add the crushed gravy and 1/2 cup water to thin it.

19. Add a pinch of sugar to balance the sourness of tomato.

20. Add paneer cubes or substitutes like boiled potato, eggs, or chicken, mix well, add another 1/4 cup water, cover, and let it cook for 5 minutes.

21. Add the sautéed capsicum and onions, cover, and let it cook for another 5 minutes.

22. The paneer sabjee is ready.

23. Garnish with grated paneer and coriander leaves.

24. Enjoy with rice, roti, or bread.

Notes

1. If paneer is not available, use boiled potatoes, boiled eggs, or chicken as substitutes.

2. No cream is used; garnish with paneer instead.