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Paneer Chaman

A mildly spiced fresh flavoured curry.The taste of freshly ground spices,tomatoes and honey make a great combination. An unusual kind of curry.




Serves 2

Cottage Cheese (Paneer)- 200 gms
Tomato Puree – 200 ml
Whole Spices
Cinnamon – 1 to 2 inch stick broken into 4
Cardamom – 5
Cloves- 4
Bay Leaves- 2
Coriander (Dhania) powder – 1 tsp
Cumin (Jeera ) powder – 1 tsp
Garam masala- 1 tsp

(Alternatively,you can powder 2 cardamom,2 cloves,2 pepper corn and an 1/2 inch long stick of cinnamon and use as Garam Masala)
Turmeric (Haldi) powder- 1 tsp
Chilli powder – 1 tsp
Honey – 1 tsp
Salt – to taste
Oil
Coriander Leaves to garnish

Cut paneer into inch sized cubes.
Heat Oil.
Fry paneer till they start turning brown. They should be slightly soft.
Remove paneer cubes.
Add whole spices and fry slightly.
Pour in tomato puree. Fry till puree thickens slightly,then add garam masala.

Cook till puree changes colour to a deep red.
Add honey and some water. Stir.
Add salt, coriander, cumin, turmeric and chilli powder.
Add Paneer cubes.
Pour the gravy to coat the paneer.
Add 50 ml of water or more for gravy and stir.
Cook slightly till gravy thickens and paneer has absorbed flavours.
Sprinkle coriander leaves and serve.

N.B. In the end,You can add a tbsp of beaten fresh cream and stir for a minute to get a rich taste.

Tastes very good with Butter Naan and Stuffed Parathas

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