Ingredients 

Paneer – 100 gm

Garlic pods-7-8

Onions – 2 big size

Tomatoes- 2 big size

Green chillies-2 medium size

Oil -2 tbsp

Asafoetida-pinch

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Turmeric powder-1/4 tsp

Red chilli powder-1 tsp

Salt to taste

Kasoori methi-1 tsp

Garam masala powder-1/4 tsp

Curd-3-4 tbsp

Cilantro leaves for garnishing

Process

1.To do your job done quickly arrange all the ingredients like chop 1 onion into big chunks( for this cut into 4 parts of onion then separate it ),

chop finely 1 tomato and make puree of another tomato and set aside.

2.You can finely chop onion,garlic and green chilli but today i crushed them in a grinder.

3.In a wok add 1tsp of oil and fry chopped onion,when they turn slight brown take out in a plate.

4.Add remaining oil in the same wok start adding our spices.

5.Add in asafoetida ( i used compound of it so i made powder of it).

6.Then goes in mustard seeds when they crackles add cumin seeds.

7.Now add crushed garlic,onion & green chilli.Cook it till slight brown colour.

8.Add in chopped tomato ,cook it for couple of minutes then add red chilli powder,turmeric,salt ,with a splash of water cook it for 3-4 minutes.

9.Now add tomato puree and again cook this puree,when it reaches to its thick consistency add curd( you can add here cream too),after adding curd mix it quickly.

curd will start separating oil.This gravy is done at this stage.

10.Finally add fried onions and paneer cubes.Mix well, sprinkle garam masala powder, kasoori methi and cook for couple of minutes.

Serve hot or you can pack it for lunch box too,just add cilantro leaves.

At this stage you can add water but for lunch box i did not want a liquid dish.

11.In this recipe you can find that i did not use whole spices, due to summer season i added only garam masala powder,but if you wish you can add whole or crushed spices.

This Paneer Do Pyaja can be served with paratha,lachcha paratha and rice. Enjoyyyy 🙂 🙂