This is a Paneer recipe cooked without onions; use yogurt instead. If you don't like too much yogurt in the curry reduce the amount of yogurt used in this recipe; it tastes good that way too.
INGREDIENTS
1. Paneer - 200 gm
2. Tomato Puree - of 2 tomatoes
3. Yogurt/curd - 1 cup (beaten; if using greek style mix water )
4. Cumin seeds- 1/2 tea spn
5. Bay leaf - 2 to 3
6. Cinnamon sticks - 1 inch long (2 to 3)
7. Cloves - 2 to 3 nos
8. Fennel seeds - 1/2 tea spn
9. Ginger Garlic paste - 1 heaped tablespoon
10. Turmeric powder - a pinch
11. Red chili Powder - 1/2 tea spn
12. Coriander Powder - 1 tea spn
13. Cumin powder - 1/8 tea spn
14. Garam masala - 1/2 tea spn (OPTIONAL)
15. Dried Fenugreek leaves - 1/2 tea spn
16. Coriander leaves- few

METHOD
Fry the paneer cubes slightly in very little oil and keep them aside.
Add 1 Tbl spn oil into the pan & when it's hot add ingredients from 4 to 9 one by one and saute very well until ginger garlic paste is cooked well. Now add ingredients from 10 to 13; saute for a minute; add tomato puree and mix very well. Once mixed close and cook for 1 minute.
When masala is cooked add the fried paneer cubes and mix. Add salt as needed add Yogurt/curd, water if needed, and mix together. Keep the flame very low so that yogurt will not split. When it's all mixed very well switch off the flame and add garam masala if needed, dry fenugreek leaves & mix together. Garnish with coriander leaves. Paneer Masala Ready!
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