Ajwaini Paneer

Ingredients

Oil

2 tablespoons

Ajwain (carom seeds)

1 teaspoon

Onion

1 large, finely chopped

Ginger

1 inch, grated

Tomato

1 large, chopped

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Garam masala

1 teaspoon

Salt

to taste

Paneer

400 grams, cubed

Fresh coriander leaves

2 tablespoons, chopped (for garnish)

Instructions

1. Heat the oil in a pan over medium heat. Once hot, add the ajwain seeds and let them sizzle for a few seconds until they become fragrant.
2. Add the finely chopped onions to the pan and sauté until they turn golden brown, stirring occasionally to prevent burning and ensure even cooking.
3. Stir in the grated ginger and sauté for an additional minute, allowing the raw aroma to dissipate.
4. Add the chopped tomatoes along with turmeric powder, red chili powder, garam masala, and salt. Cook the mixture, stirring occasionally, until the tomatoes soften and the oil begins to separate from the spices, about 5-7 minutes.
5. Introduce the paneer cubes to the pan, gently folding them into the spice mixture. Cook for an additional 2-3 minutes, allowing the paneer to absorb the rich flavors of the spices.
6. Remove from heat and garnish with freshly chopped coriander leaves for an added burst of freshness.
7. Serve hot with naan, roti, or steamed rice for a complete meal.