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- 3 tablespoons oil
- 1 medium to large onion, 60 grams or ⅓ cup tightly packed chopped onions
- ½ tablespoon ginger-garlic paste
- 1 or 2 green chilies, salt
- ½ teaspoon turmeric powder/haldi
- ½ teaspoon red chilli powder/lal mirch powder
- 1 teaspoon coriander powder/dhania powder
- 40 grams fresh methi leaves or 1 cup tightly packed chopped methi leaves
- 70 grams curd or ¼ cup fresh curd/dahi/yogurt
- ½ cup water or add as required
- 200 to 250 grams paneer/cottage cheese, sliced in cubes, squares or rectangles
- prepping:
- firstly rinse and chop tomatoes. no need to blanch them.
- without adding any water grind or blend to get a smooth tomato puree. if using ready tomato puree, then add 1 cup tomato puree.
- in a separate small bowl, whisk ¼ cup fresh curd till smooth. keep aside.
- preparing gravy/curry:
- heat 3 tablespoons oil in a pan. add all the whole spices, listed under the list title "whole spices"
- saute the spices for some seconds till the spices splutter and become fragrant.
- now add ⅓ cup tightly packed chopped onions.
- begin to stir and saute the onions on a low to medium flame.
- saute till the onions start turning golden or getting caramelized.
- now add ½ tablespoon ginger-garlic paste.
- mix and saute till the raw aroma of both ginger & garlic goes away.
- then add 1 or 2 green chilies, slit or chopped and tomato puree. mix well.
- then add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 teaspoon coriander powder. mix the spice powders very well with the onion-tomato masala.
- saute the masala, till you see some oil releasing from the sides.
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