Masala Paneer

A spicy dish which goes well with roti and phulka. A little different ingredients have been used, made with my experi-mental method. Here goes my recipe. Use fresh paneer for the best results.

Ingredients
300 gms of fresh paneer made into medium sized cubes

For roasting and grinding (batch 1) 
2 tspns of sunflower seeds
2 tspns of poppy seeds
1/2 cup grated dry coconut
3 cloves
1/2 tspn black pepper
In a pan take very little oil and roast all the above ingredients, cool and grind them to a smooth powder, keep ready

For sauteing and grinding (batch 2)
3 medium sized onions chopped into thin long slices
6 garlic cloves
1 inch of ginger roughly chopped
A handful of mint leaves (I use home grown ones or have them stored frozen too)
In the pan take a little oil, fry each ingredient one after the other, like first the garlic, next the mint, then the ginger and lastly the onions. Saute till brown golden and grind to a smooth paste, keep ready

For grinding (batch 3)
3 medium sized tomatoes
1 tspn of chilli powder
Grind to a puree and keep ready

Method
In a pan take some oil, add the batch 1 powder, saute for a bit till the aroma comes, add the batch 2 paste and cook till the masala gives out aroma, now add the tomato puree, mix and stir till the tomatoes are cooked well. Add salt and  paneer at this stage, care to be taken while adding salt since some store paneers have added salt. Stir and mix well, no need to cook for too long since all the ingredients are well cooked. Add water if you feel the gravy is too thick. Your dish is ready to be served with some phulkas or rotis.