Paneer Handi

Paneer in a creamy tomato and onion gravy.

Ingredients

• 200 grams paneer, cut into small (about ½-inch) cubes
• 2 tablespoons oil
• 3 small red onions, chopped
• 4 tomatoes, chopped
• Green chili paste to taste
• 3 tablespoons paneer handi masala
• 1 cup plain yogurt
• 2 tablespoons butter or oil
• 2 tablespoons ginger garlic paste
• Salt and pepper to taste
• Garam masala to taste
• Kasuri methi (optional)

Directions

1. Soak the paneer cubes in warm water to soften, then drain before cooking.
2. Heat 2 tablespoons oil in a large saucepan. Add the onions and fry until brown.
3. Add the tomatoes and green chili paste. Cook until the tomatoes break down.
4. Let the mixture cool, then transfer to a blender. Add the paneer handi masala and yogurt and blend into a smooth gravy.
5. In the now-empty saucepan, heat the butter or oil. Add the ginger garlic paste and paneer and cook briefly, to your preference.
6. Pour the blended gravy into the saucepan and stir to combine. Cook until heated through.
7. Season with salt and pepper to taste. Add garam masala 1 teaspoon at a time, tasting as you go. Top with kasuri methi, if using.

Notes

• You can substitute one 14 ounce block of tofu, cut into small (about ½-inch) cubes, for the paneer.