Cut the paneer into cubes. Mix salt, chilli powder, and corn flour in a bowl, then coat the paneer cubes evenly with this mixture.
2
Heat the oil in a deep pan or wok. Add fennel seeds, cardamom, cinnamon, and cloves, allowing the spices to release their aroma.
3
Add the chopped onion and curry leaves, and sauté until the onion softens and turns light golden at the edges.
4
Stir in the ginger garlic paste and cook for about a minute, stirring well until the raw flavor dissipates.
5
Add the chopped tomatoes and cook until they soften and break down into a paste-like consistency.
6
Add the coriander powder, pepper powder, garam masala, and turmeric powder, and stir well to combine.
7
Pour in one cup of water and stir to combine the sauce.
8
Gently add the coated paneer cubes to the curry, distributing them evenly throughout the sauce. Simmer on medium-low heat until the paneer becomes tender, the sauce thickens, and the flavors meld together.
PrimedTableBETA
