Over the period of time, I have learnt to play around with the ingredients when it comes to a sabzi out of paneer especially. Same is the story with dhaba style paneer do pyaaza. This dish was prepared merely based on instinctive measures. Amritsar - Delhi highway dhabas hold a special place in my heart and from there I got the inspiration to cook this recipe. You can extract paneer by curdling the milk with lemon juice.

400gms paneer, cubed

2 tsp clarified butter (desi ghee)

A pinch of asafoetida

1/2 tsp jeera (cumin seeds)

2 green chilies, finely chopped

8-10 garlic pods, finely chopped

1 inch ginger, finely chopped

2 large onions, julienned

2 large tomatoes, chopped finely

Salt to taste

1/4 tsp black pepper powder

1/2 tsp turmeric powder

1 tsp coriander powder

2 tbsp full fat cream

1 tsp kasuri meethi

Heat ghee in a pan on medium heat. When the ghee is hot enough, add jeera and asafoetida. Once jeera starts to sputter, add onions and saute till they turn light pink. Add chopped green chilies, ginger and garlic and cook for 2-3 minutes on medium flame.

Slow down the flame and add turmeric powder, coriander powder, black pepper powder, and mix well. Stir well and cook for about a minute to avoid the masalas from burning. Now add chopped tomatoes and cook till the oil separates.

Add cream and paneer cubes, mix well, close the lid and let it cook for about 3-4 minutes on low flame. Turn off the heat and let it sit for 5 minutes to let the masalas blend well.

Serve with hot phulkas or naan.

Fresh cream can be replaced by milk to keep the gravy light in consistency.

1tbsp fresh cream = 1/2 cup milk