Paneer Bhurji Gravy

How to Prepare

1. Heat 6 tablespoons of oil in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
4. Add 6 chopped green chilies and 2 tablespoons of ginger-garlic paste. Sauté for 1-2 minutes.
5. Add 8 finely chopped tomatoes and cook until they turn mushy (about 5 minutes).
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well.
10. Cook the masala until oil starts separating from the mixture (about 3-4 minutes).
11. Add 1.5 cups of water to adjust the gravy consistency and bring it to a boil.
12. Crumble 2 kg of paneer and add it to the gravy. Mix gently to coat the paneer with the masala.
13. Add 1 cup of fresh cream and mix well. Cook for another 2-3 minutes on low heat.
14. Garnish with 1 cup of chopped coriander leaves and serve hot with naan or paratha.