Paneer – 1 cup ( cubed )
Carrot – 1, big ( boiled and pureed )
Tomatoes – 2 ( boiled and pureed )
Red chilly powder – 2 tsp
Asofoetida / Hing – A pinch
Ginger paste – 1 tsp
Mustard seeds – 1 tsp
Milk – 2 tsp
Salt – To taste
Oil – 3 tsp
Curry leaves – A strand
Coriander leaves – Little ( finely chopped )
In a kadai , heat oil. Add mustard seeds and asofoetida. When mustard seeds begin to crackle, add curry leaves, ginger paste and fry till the raw smell disappears. Then, add red chilly powder, pureed tomato and cook till the oil is left on the sides of the kadai.
Add pureed carrot and mix evenly. Cook for 2 minutes. Add salt and cook again for 2 minutes on high flame. Add cubed paneer and cook for 2 minutes. Finally, add milk, stir evenly and cook for a minute.
Garnish with finely chopped coriander leaves.
Serve hot with rotis / chapatis.