Rauangan Chaman – A Kashmiri recipe (Paneer in tomato gravy)

Ingredients -

•  
• Paneer – 250 grams
• Tomato puree (with fresh blanched tomato)
• chili powder – 1/2 teaspoon
• ginger paste – 1/2 teaspoon
• cumin powder– 1/2 teaspoon
• garam masala – 1 teaspoon
• asafoetida powder / hing – a pinch
• coriander powder  – 1/2 teaspoon
• turmeric powder – 1/4 teaspoon
• salt   – to taste
• coriander leaves – 1 teaspoon (finely chopped)
• oil / ghee – 2 tablespoon

Method -

Cut paneer into 1-inch cubes and keep it aside. In a pan, heat 1 tablespoon of ghee / oil.  When ghee is hot enough, add paneer pieces and fry for about 5 minutes or until it becomes golden brown all over.  Transfer it to a kitchen towel. In a bowl, mix together, paneer pieces, chili powder, ginger paste, hing / asafoetida powder, coriander powder, turmeric powder, and salt.  Keep it aside for 10 minutes. Heat the remaining ghee / oil in another pan.  Add the tomato puree. Simmer and cook on low heat for about 10 minutes. Now add the coated paneer pieces and add water if you feel gravy is thick. Simmer and cook on low heat for about 10 minutes.  When the paneer is cooked well, garnish with chopped coriander leaves.