Hyderabadi Paneer

1: Heat a pan, add garlic cloves, green chilli, diced coconut, sesame seeds and peanuts and saute on a medium flame for a minute.

2: Add the tomatoes and cook till it becomes soft.

3: Add red chilli powder, turmeric powder and saute for a few seconds.

4: Add water, mix well. Cover and cook the mixture on a low flame for 5 minutes.

5: Let the mixture cool down. Transfer it to a blender and blend to a fine paste.

6: In another pan, add ghee and oil.

7: Add cinnamon, cardamom, and cloves. Let it crackle.

8: Add cumin and let it crackle.

9: Add the chopped onions and saute till it turns light brown.

10: Add dried Kashmiri red chillies.

11: Add Ginger Garlic Paste and saute for a few seconds.

12: Add the prepared tomato paste and cook it on a low flame for 2 minutes.

13: Add water and mix well till it becomes a smooth gravy.

14: Add red chilli powder, salt and sugar. Mix it well.

15: Add the paneer cubes. Add extra water if the gravy thickens too much.

16: Mix well till the paneer is coated with the gravy. Cook it on a low flame for 2 minutes.

17: Take it off the flame, garnish with coriander leaves and serve it hot with rice, parotta or roti.