Paneer Handi

• 2 onions, finely chopped
• 2 medium sized tomatoes, chopped
• 2-3 pieces garlic, slicely chopped (lahsun)
• 1/2 tbsp turmeric (Haldi)
• 1 tbsp ginger, grated (adrak)
• 250 gms Paneer, cut it into medium sized cubes (Cottage cheese)
• 1/2 cup Yogurt (dahi)
• 1/2 tbsp red chili powder
• 3 tbsp oil
• 1 green chili
• 1 tbsp Coriander, powdered (Dhaniya)
• 1/2 tbsp garam masala
• 1/4 tbsp pepper powder (kali mirch)
• 1 bay leaf (tej patta)
• 10-15 coriander leaves (dhaniya patti)
• Salt to taste

METHOD:

• Take 1 tbsp oil in a frying pan and heat it. When it gets heated up, turn the heat to low and add paneer cubes to it. Fry them until they get light brown.
• Take 2 tbsp oil in a pan and put it over high heat. When it gets heated up, turn the heat to low and add bay leaf, stir well and fry for a minute
• Then, add onion to the pan and put it over low-medium heat, cook it until it gets light brown, then add garlic and ginger and cook further for 2 mints. Now, add tomatoes, stir again and cook for 5 mints. On low flame.
• Then add turmeric, chili powder, garam masala, coriander powder, and salt to taste. Stir it well and cook it over low-medium heat until the complete mixture turns to golden brown. Stir the gravy every 2 mints.
• When the oil separates from the mixture, add yogurt to it, stir again. Cook on medium heat until it form a thick gravy, Stir occasionally and add some more water if needed.
• Add fried paneer and pepper, stir again. Cook on medium heat for 3-4 mints. Then turn off the heat.
• Garnish Handi Paneer with finely chopped coriander leaves.
• Hot serve with chapati, tandoori roti or pulao.