Ingredients:

To make paneer:

Milk- 1 litre

Fresh curds- 1 small cup

To make gravy Ingredients:

Onions- 2

Garlic- 7 flakes

Green chillies- 2

Ginger- 1/2 inch piece

Red chilli powder- 1/2 tsp

Dhania powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Tomatoes- 1/4 kg

Preparation Method:

1. Heat milk in a pan, when it starts boiling, add curds and reduce flame for one or two minutes

2. When the milk curdles completely remove from heat.

3. Filter it through a muslin cloth and hang it on till all the water drains.

4. Take out and put on a plate with that cloth, press on top with another plate and put a weight on top of it.

5. After half an hour, remove the weight.

Preparation Method: (For Gravy)

1. cut onions, chillies, ginger, garlic and tomatoes into very fine pieces.

2. Heat oil in a pan and fry garlic, when it is light brown, add onion and fry till translucent.

3. Add all the masala powders and then cut tomatoes.

4. Pour little water and simmer for a few minutes, till the tomatoes become tender.

5. If you want a thick gravy add water according to that.

6. Mix fresh paneer (crumbled with hands) to the gravy.

7. Boil for some more time and serve hot garnished with chopped coriander leaves.

8. Capsicum can be added which is cut into small square pieces while adding paneer.