Firstly, marinate the paneer pieces in turmeric powder, salt, red chilli powder, Cumin powder, garam masala and let it rest for 15 minutes.
Heat a pan, add some oil about 2 tbsp and add the marinated paneer pieces and cook on all sized until the paneer is slightly roasted and soft.
Heat another pan and add chick pea flour to it. Roast it well, until aromatic and remove it to a bowl.
Clean the same pan and keep ready to use again.
Heat the pan to medium flame, add oil, cumin seeds, cloys, bay leaf, cinnamon stick and saute for a few seconds.
Aadd finely chopped onions, add some salt to cook the onions until slightly browned.
Next, add the roasted chickpea flour to the pan and mix it in.
After that add, the ginger garlic paste, the spice powders - red chilli powder, coriander powder, garam masala, turmeric powder, cumin powder and mix it in and roast it well in the onion mixture until well in the oil.
Next add the pureed tomatoes and cover and cook for about 10 minutes on medium flame or until the tomatoes are well cooked and oil starts to separate on the sides.
Add yoghurt and mix it in.
Measure the water and add it to the curry base and cook it until the curry thickens a little. This will take about 10 minutes on medium flame.
Check for salt and adjust if needed.
Finally add ghee, roasted paneer pieces, hand crushed kasuri methi or dried fenugreek leaves and keep the flame on low and cover and simmer for 5 minutes.
Turn off the flame and serve it hot with rice or your favorite indian bread.
Keyword aloo side dish, Dhaba style, Paneer Recipes, vegetarian