Kashmiri Tamatar Paneer

An amazingly tasty dish that has colour taste and flavours, it has many versions to it. The are many recipes where no onion garlic is used in Kashmiri cuisine. The flavours that dominate here are cloves, cinnamon and cardamoms of both the variety. The colour has to be a deep red with the Kashmiri chilli and the taste, spicy. Amount of oil used is also a little more than we would normally use. So here goes my version of the recipe.

Ingredients
200 gms of paneer chopped into cubes, shallow fried lightly and put in a bowl of water
6 tomatoes pureed
1 piece of cinamon, 4 cloves and 3 green cardamoms, 1 black cardamom, mortar pestled
1 tspn of ginger powder
2 tsp of kashmiri chilli powder
1 tsp of fennel powder
1 tspn of garlic paste
Salt to taste

In a pan take oil of your choice, I used mustard oil. Add the tomato puree saute till it leaves the sides of the pan and then add the rest of the aromatics, stir to mix well and add the paneer. The gravy needs to be only made of tomato so no water to be added. Can be savoured with parathas, phulkas or any kind of roti.