PANEER MASALA || DHABA STYLE

INGREDIENTS
Ghee - 2 tbsp
Paneer - 20 cubes
Cumin seeds - 1 tsp
Bay leaf - 1
Cinnamon stick - 1 inch
Onion - 2 very finely chopped
Ginger-garlic paste - 1 tsp
Salt to taste
Tomato pulp - 1 cup (made from 4 ripe medium size tomatoes) / Tomato puree
Turmeric powder -  ½ tsp
Coriander powder - ½ tsp
Red chili powder - 1 tsp
Cumin powder - ¼ tsp
yogurt, whisked - ½ cup
water as required - ~ 1 cup
Garam masala - ¼ tsp
Kasuri methi crushed - ½ tsp

METHOD
1. Heat ghee in a frying pan, and fry paneer until golden brown and keep aside
2.  In the remaining ghee, add in cumin seeds, bay leaf and cinnamon stick. saute till the spices turn aromatic
3. Add chopped onion and saute until it turns translucent, then add ginger-garlic paste and saute well
4. Add tomato pulp and saute till it release oil
5. Add turmeric pwd, red chili powder, coriander powder, cumin powder and salt
6. Saute in low flame till the spices are cooked well
7. Now add water along with whisked yogurt
8. Mix continuously keeping the flame on low
9.  Boil the gravy for 2-3 minutes on low to medium flame.
10.  Add fried paneer cubes.
11.  Cover and simmer for 2 minutes or till paneer absorbs the spices.
12.  Now add garam masala and crushed kasuri methi
13. Mix well and serve paneer masala with chapathi


To make fresh tomato pulp (1 cup)
1. Boil water in a deep pan
2. Remove the eyes of the tomatoes using the tip of a sharp knife
3. Make a criss-cross cut at the base of each tomato
4. Put them in boiling water for 5 minutes
5. Remove and immerse them in cold water for 5 minutes or more
6. When the tomatoes are cool, peel and discard the skin and seeds
7. Chop roughly and blend in a mixer to a smooth pulp