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Silky does it

This paneer dish is made in a Punjabi and not a Lucknowi style. Paneer makhni is the most common paneer preparation, but this is a nice change. It’s simple enough to make and goes very well both with rice and roti.

Paneer: 220 gm

Tomato puree: 15 gm

Jeera powder: 1 tsp

Turmeric powder: 1/2 tsp

Chopped green chilli: 10 gm

Chopped ginger: 5 gm

Spring onion: 20 gm

Yellow chilli powder: 1/5 tsp

Chopped onion: 15 gm

Garam masala: 1 tsp

Whole jeera: 1/2 gm

Salt to taste

Oil: 25 gm

Take a clean non-stick pan. Heat oil and add jeera and chopped onion. Heat until brown. Add salt, jeera powder, turmeric powder, yellow chilli powder and cook well.

Add the tomato puree and cook. Then add paneer and mix well. Finally add spring onion Serve hot.

Master Chef Irshad Ahmed Qureshi

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