Dry Paneer with Whole Spices

Ingredients:

75 gms paneer, cut into small bite size cubes.

8 black pepper balls

1 " cinnamon

2 cloves

1 medium sized onion finely chopped

1 medium sized tomato finely chopped

1/4 tsp haldi

1/4 tsp red chilli powder

1/2 tsp kashmiri mirch powder

1 tbsp coriender leaves finely chopped

3/4 tsp sugar

salt to taste

Method:

• Heat oil in a kadai on a medium high flame. Add the cloves, cinnamon stick and black pepper balls together. Let the oil infuse the flavours for 1 minute.
• Add the chopped onion and saute till the onion turn light pink in colour.
• Add the chopped tomatoes and stir well.
• Add the haldi powder, red chilli powder, kashmiri mirch powder, salt and sugar and stir well.
• Add 1/4 cup of water and mix well. Cover the kadai with a lid and bring it to one boil.
• Uncover the kadai and add the paneer pieces. Bring to one boil. and dry the vegetable.
• Once all the water dries up add the coriander leaves and serve!!!!

Tips:

• This is a very dry vegetable with suttle flavours of whole masalas.
• This preperation goes well with rotis.
• You can adjust the red chilli powder to suite your taste.
• I have not ground the whole spice as I like the subtle flavour. This also helps to discard the whole spices once the dish is ready, so that you don't end up biting into the whole spices while eating.
• Its important to add all the whole spices together. Normally whatever goes first into the oil, the food will get its taste till the end. Hence, I have added all the whole spices together so that the flavours of all the three spices are infused into the oil.