Step 1

Heat 2 tablespoon oil in a pan. Keep heat to medium-low and add thinly sliced onions.

Step 2

Mix the onions with the oil and begin to sauté them.

Step 3

Onions take a lot of time to sauté. So you can add a pinch of salt while cooking them.

Step 4

Stirring often sauté onions till they start to become light golden. Do not brown the onions.

Step 5

Now add 1 teaspoon ginger-garlic paste.

Step 6

Sauté till the raw aroma of ginger-garlic goes away.

Step 7

Then add 3 to 4 slit green chilies. Tip – use green chilies which are not very spicy or hot.

Step 8

Mix well and sauté for a minute.

Step 9

Then add diced tomatoes. Mix again well and begin to sauté tomatoes. When sautéing tomatoes, if masala mixture starts sticking to pan, then sprinkle some water. Mix again and continue to sauté.

Step 10

Sauté till the tomatoes soften.

Step 11

Keep flame to its lowest. Now add turmeric powder, black pepper powder, kashmiri red chili powder, coriander powder, cumin powder and garam masala powder.

Step 12

Mix very well. If the mixture starts sticking to pan, sprinkle some water.

Step 13

Season with salt as required. Mix again.

Step 14

Add 200 grams paneer, chopped in cubes.

Step 15

Mix the paneer with the masala.

Step 16

Switch off heat and add 2 tablespoons chopped coriander leaves. Mix again.

Step 17

Serve Paneer Fry with chapati, phulka, paratha, naan or bread.