Dhaba Style Paneer Masala

Ingredients 

• 300 grams paneer (cottage cheese) cut into 1 inch cubes
• Salt to taste
• 2 teaspoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• A pinch of  carom seeds (ajwain)
• 4 tablespoons oil
• 1 teaspoon cumin seeds
• 1 inch cinnamon
• 1 bay leaf
• 1 dried red chillies
• 2 green cardamoms
• 1 cup grated onion 
• 1 tablespoon ginger-garlic paste
• 2-3 green chillies, slit
• 1 cup fresh tomato puree
• 1/2 tablespoon paneer masala
• 1 1/2 tablespoons gram flour (besan) roasted
• 1/2 teaspoon dried fenugreek leaves (kasoori methi)  + for garnish
• 1 tablespoon chopped fresh coriander leaves 
• 3-4 light green chillies, slit
• Naan to serve

Method

1. Take cottage cheese cubes in a large bowl, add salt, 1 tsp Kashmiri red chilli powder, ¼ tsp turmeric powder, and a pinch of carom seeds and toss well. Add a few drops of water and toss lightly. Set aside to marinate for 5 minutes.
2. Heat 2 tbsps oil, add cumin seeds, cinnamon, bay leaf, dried red chilli and green cardamoms, mix and sauté till fragrant.
3. Add onions and a little salt, mix and sauté till light golden brown.
4. Add ginger-garlic paste and green chillies, mix and sauté for 1-2 minutes or till the raw smells disappear.
5. Adjust salt, remaining Kashmiri red chilli powder, remaining turmeric powder and 1 tbsp water, mix well and saute for 1 minute.
6. Add fresh tomato puree and mix well. Add Paneer Masala and mix well. Cover and cook for 5-7 minutes or till oil separates.
7. Add roasted gram flour, mix and saute for 1 minute. Add 1 cup water and mix well. Cover and cook, stirring a few times, for 8-10 minutes.
8. Meanwhile, heat remaining oil in a shallow non-stick pan, add the cottage cheese cubes and shallow-fry till lightly golden brown on all sides.
9. Add the cottage cheese cubes into the gravy along with the oil in which they were fried. Sprinkle a little kasuri methi powder, coriander leaves and light green chillies and mix lightly. Cover and cook for 5 minutes. Take it off the heat.
10. Transfer into a serving bowl, garnish with kasuri methi powder, coriander leaves and a light green chilli and serve hot with naan.