Dhaba style paneer gravy

Serves-3

Ingredients:

• Oil -2 tbsp
• Ghee -1 tsp
• Cinnamon-1 inch piece
• Cloves -4 
• Cardamom-2
• Cumin/jeera-1/4 tsp
• Ginger garlic paste-1 tsp
• Onion puree- 3/4 cup ( from 2 onions)
• Tomato  puree-1 cup ( from 3 tomatoes)
• Gram flour-1 tbsp
• Garam masala-1/4 tsp
• Turmeric powder-1/8 tsp
• Red chilli powder -1/2 tsp
• Black pepper powder -1/8 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kasoori methi -1 tsp
• Coriander leaves -1 tbsp
• Tomato ketch up - 1 tsp (optional)
• Salt - to taste

For marination:

• Paneer -200 gms
• Turmeric powder -1/4 tsp
• Garam masala - 1/4 tsp
• Salt- To taste

Method:

• Dice paneer into cubes and marinate with items mentioned under 'for marination'. Leave it for 20 mins.
• Now in a pan add oil followed by whole spices.
• Then add onion puree followed by ginger garlic paste. Let onion turn golden brown.
• Then add all the spice powders. Finally add besan/ gram flour ,finely chopped coriander leaves and mix well.
• Cook for about 30 secs in low flame so that spices get roasted well.
• Then add tomato puree,salt and a pinch of sugar. Cook it covered in a medium flame for about 6 to 7 mins.
• Now in another pan add 1 tbsp of ghee or oil,drop the marinated paneer pieces and cook for about a minute or two by gently tossing the pan. This makes sure that all the spices in the marination gets cooked.
• Now add this cooked paneer cubes to the gravy,add 1/4 cup water,close the lid and allow it to cook for 5 more mins in medium flame. Add ketch up (optional) and mix well.
• Turn off the flame,garnish with coriander leaves and serve with hot phulkas/ roti.

Notes:

• Besan/ gram flour is a thickening agent so do add it.
• Adjust spiciness to your preference.