Onion 1 large grated
Ginger-garlic paste 1/2 spoon
Tomato 2 pureed
Chili powder 1 spoon
Paprika powder 1 spoon
Garam masala powder 1/4 spoon
Almonds 15 – paste
Ghee for frying.
In a shallow pan, heat ghee and fry the paneer. Set aside.
In a wide wok, heat oil and add ginger-garlic paste and onion. Fry real good and then followed by tomato puree.
Further add powdered spices plus almond paste, cover and cook. Once oil shows up on the top, add the fried paneer to it. Cook briefly.
Serve warm to go with your chappathis or rotis.