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Put about 2 cups of hot water in a bowl. Add in the turmeric into to. Keep aside.
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Slice the paneer into thick rectangular slices.
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Heat some mustard oil (or any other oil you are using) for some shallow frying and fry the paneer one or two slice at a time. You basically just want to get a golden hue in places.
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Remove with a slotted spoon and dunk it in the waiting water turmeric mix.
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Continue to fry and dunk until all paneer gets the treatment.
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Take 2-3 tbs of the oil in which you fried the paneer in a different pan and add in the tomatoes to it.
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Add in the hing, cover and cook for about 10 minutes on medium heat.
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Stir and add salt. Cover and cook again for another 5 minutes or until the tomatoes are almost cooked to a paste.
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Add in the spices,except garam masala and zeera. Mix and cook until oil floats to top.
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Add in the paneer and along with the water it was basking in.
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Cook until oil floats to top again and you reach the desired consistency in gravy.
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Ideally this is slightly thick.
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Finish off with the garam masala and zeera . Cover and let it rest for 30 minutes before serving.