Paneer Maharaja

Marinate the paneer cubes with turmeric powder , ginger garlic paste , red chilli powder , 1/2 teaspoon Kashmiri red chilli powder, a pinch of salt . Marinate for about 20 minutes .

In a skillet , heat 3 tablespoons of oil , add the sliced onions and fry till golden brown . The fried onions boosts the taste of the gravy , so it’s a must and not to be omitted . Cool the fried onions and grind it into a paste .

In a heavy bottomed wok , heat 1 tablespoon oil and gently fry the marinated paneer cubes under low flame .

Add the ground onion paste , grated tomato purée and let it cook for few minutes till the oil floats on top of the gravy .

Add 1/2 teaspoon cumin powder , 1/2 teaspoon coriander powder , 1/2 teaspoon crushed Kasuri methi and mix well . Add little water if the gravy looks too thick and dry .

Now add the dried apricots , salt and cook for 3 -4 minutes. The entire process must be done in low to medium flame to prevent paneer getting overcooked .

Add the cooking cream , mix well , let it cook for few seconds and switch off the flame .

Add the freshly chopped coriander leaves for garnishing .

Finally , just before serving , heat 1 tablespoon oil in a pan , add Kashmiri chilli powder and mix it well . Pour this on the gravy to add a rich captivating look . Serve hot with Roomali rotis /Naan / or any mild pulaos .