Ingredients
- 250g Paneer, cut into cubes
- 3 tbsp Rice Bran oil
- 2 medium onions, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3-4 ripe tomatoes, pureed
- 2-3 green chillies, slit lengthwise
- 1/2 cup milk
- 1/2 cup fresh cream
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- Salt to taste
- Fresh coriander leaves, chopped for garnish
Instructions
- Heat 3 tbsp of Rice Bran oil in a pan on medium heat. Add the chopped onions and fry until they turn golden brown.
- Add the ginger and garlic paste, and fry for 1-2 minutes until the raw smell disappears.
- Add the tomato puree and green chillies, and fry for 2-3 minutes until the oil separates.
- Add the garam masala, coriander powder, red chilli powder, and cumin powder. Mix well and fry for 1-2 minutes.
- Add the paneer cubes and salt to taste. Mix well and cook for 2-3 minutes.
- Add the milk and fresh cream, and stir well. Bring the mixture to a boil and then simmer for 5-7 minutes until the gravy thickens.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
Note: Rice Bran oil has a high smoke point, making it ideal for cooking at high temperatures. It is also rich in vitamin E, antioxidants, and healthy fats.