Paneer - 200 grams
Whisked curd - 1 cup
Gram flour - 1&1/2 tbs
Ginger green chilly paste - 1 tbs
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1&1/2 tbs
Garam masala - 1/8 tsp
Sugar - 1&1/2 tsp
Coriander leaves - few
Olive oil - 1 tsp
Asafoetida - 1/4 tsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Ajwain - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Take a bowl add in curd with gram flour and whisk till no lumps,smooth and creamy and set aside.
Take a kadai pior in oil,then add in mustard seeds allow it to splutter then add in all the ingredients under "To Temper" and saute till light golden
Then add in green chilly ginger paste saute till raw smell leaves out,then add in all the spice powders and give a mix.
Saute the mixture till is leaves oil by its sides,then add in curd mixture.
Saute till the curd and spice is mixed in well,then add in enough water with sugar and boil for 2 mins.
Then add in paneer to the curd curry and mix well add enough salt allow it to bowl for 2-4 mins and finally add in chopped coriander leaves and mix in well.
Serve warm with chapatti or rice and have a wholesome meal
Gram flour is main part of the sabzi this prevent the curd from curdling so don't skip it.
Adjust the spice according to your taste buds,but the amount of spice i have added is correct.
Don't burn the temper ingredients,this will turn the sabzi bitter,so take care.
Soak the paneer in hot water for 15 mins or till you add in to the gravy,this will retain to have softer paneer.