Saoji Paneer Masala

Ingredients

• 400 grams cottage cheese (paneer), cut into 2 inch pieces
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 2 tablespoons ginger-garlic paste
• ½ lemon
• Salt to taste
• 1 tablespoon kala masala
• 2-3 tablespoons oil
• Paranthe to serve
• Gravy
• 1 cup saoji masala paste
• 2-3 tablespoons oil
• 1½ cups onion paste
• 1½ tablespoons ginger-garlic paste  
• 1 cup tomato puree
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon kala masala
• Salt to taste
• ½ lemon
• 2 tablespoons chopped fresh coriander leaves + for garnish
• 2-3 green chillies, slit

Method

1. Take cottage cheese pieces in a large bowl, add red chilli powder, coriander powder, turmeric powder, ginger-garlic paste and squeeze the juice of lemon into it. Add salt, and kala masala and mix till each cottage cheese piece is well coated with the masala. Set aside for 15-20 minutes.
2. Heat oil in a non-stick shallow pan. Place the cottage cheese pieces in the hot oil and shallow-fry, turning sides, till evenly golden brown on both sides. Drain on absorbent paper. 
3. To make the gravy, heat oil in a non-stick kadai, add onion paste and saute, stirring continuously, till golden brown. 
4. Add ginger-garlic paste, mix well and saute for 2-3 minutes. 
5. Add tomato puree, mix well and saue till oil separates. Add saoji masala paste, mix, and continue to saute till oil separates.
6. Add cumin powder, coriander powder, red chilli powder, turmeric powder, kala masala, and salt, mix well and saute for 1 minute.
7. Add 1 cup water, mix and cook for 2-3 minutes. Squeeze the juice of lemon into it, mix well and cook for 1 minute. 
8. Add the cottage cheese pieces, coriander leaves and green chillies and mix gently till each piece is coated with the masala. Cook for 1 minute.
9. Transfer the paneer masala into a serving bowl, garnish with coriander leaves, and serve hot with paranthe.