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Begin by cutting the paneer into cubes/rectangles/squares
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Heat the oil in a pan and fry the paneer – 2 -3 pcs at a time and put them in the pan with turmeric water.
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Once you have fried all the paneer, take a couple of TBS of oil from the frying into a separate pan and add in the cumin and wait for it to splutter, add the hing and then add both the cardamom, cloves and saute.
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Add in the chilli powder and immediately add some water..about 2- 3 tbs to help chilies cook without burning. Add in the rest of the spices except the shahi zeera. Continue to stir until water evaporates and a deep reddish oil starts to float.
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Now add in the paneer along with the water and bring it to a rolling boil, then lower heat to simmer, cover and cook for 25-30 minutes or until most of the water is absorbed and oil floats to the top.
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Add in the shahi zeera, cover and let it infuse for 2-3 minutes. Switch of heat. Enjoy with rice.