Paneer Pasanda

Method

Heat the clarified butter in a pan and fry the pieces of paneer.

Lift them out and set aside. In the same clarified butter, add the cumin seeds, saute a little and add the ginger.

When the ginger turns a light brown, add the chickpea flour.

Saute and add yoghurt, turmeric, coriander powder, salt, chilli powder, and garam masala.

Saute over a medium heat till the fat separates.

Add the green chillies, saute a little, then add the water and bring to a boil. Simmer for 3-4 minutes.

Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander leaves and cream.