250 gms Paneer
2 big spoons tomato puree
1/2 tsp garam masala powder
1/4 piece ginger paste
Salt to taste
2 tsp mustard oil
1 cup milk
1/2 tsp cumin seeds
2 tsp gram flour (besan)
Coriander leaves to garnish
Cut the paneer into medium sized pieces.
Heat oil, add cumin seeds. Add ginger paste, tomato puree, garam masala powder, salt and allow it to cook for 2 minutes.
Now add the paneer and milk and let it cook for 5 minutes.
Make a thick paste of gram flour and water and add it to the gravy to make it thick.
Garnish with finely chopped coriander leaves.It took me exactly 10 minutes to make this dish. I omitted onions and garlic, you could add onion and garlic paste along with ginger paste.
I found this dish by searching for Bihar cuisine and so it goes to RCI-Bihar Cuisine hosted by Sangeeta
Since this dish doesnt involve any grinding or electric appliance, am sending this to Grindless Gravies event of Sara and my own "Power" less cooking event as well.cooking gravy without grinding, paneer recipes, side dish, how to make akbari paneer