A protein and calcium rich curry made with chunks of lightly fried paneer makes a lip-smacking side dish with rotis and parathas.
To make the base puree, heat 1 tsp oil in a frying pan.
Add 6 cloves of garlic, 2 tsp dhania, 2 tsp chopped red chilli and 2 tsp chopped green chilli.
Sauté and further add 1/2 cup diced onion, 1/4th tsp salt and 1/2 cup diced tomato.
Pour in a little water, cover and allow it to cook.
Once cooked, take off the flame, blend to get a puree like consistency and keep aside.
Take a fresh frying pot at a low flame and heat 1/2 tsp oil.
Add 8 cubes paneer, fry and keep aside.
To make the paneer curry, heat 1 tsp oil in the frying pot at a low flame.
Add 1/4th tsp jeera, 1 bay leaf, 1/4th cup previously made puree, 1/2 tsp salt, 1/2 tsp haldi and 1/4th tsp dhania powder.
Add a little water and further, add the previously fried paneer cubes and mix well.
Once cooked, take off the flame and transfer to a serving bowl.
Garnish with 1/4th tsp chopped coriander.
Serve hot with chapatti or rice.