Combine the basic soaked masala ingredients and let stand for 5 minutes; stir into a thin paste and set aside.
In a wok, heat the ghee over medium heat. Add the onion and saute until golden brown and the ghee surfaces. Add the soaked masala and cook until the ghee surfaces again. Mix in the tomato and cook until dissolved.
Crumble the paneer and stir into the mixture. Stir in the salt and simmer for 10 to 15 minutes.
Add the fresh coriander and remove from the heat.
Serve with chapatis and a soupy potato dish.
Wine Pairing(s)
Casa Castillo Monastrell
Eguren 'Reinares' Tempranillo
Aromas de Turis Sangria
La Rioja Alta Vina Alberdi Reserva
San Valero 'Manyana' Crianza
Nekeas 'El Chaparral' Old Vine Grenache
Mauro Vino de la Tierra de Castilla y Leon
Lopez de Heredia Vina Tondonia
Naveran Cabernet Sauvignon Crianza
Domino di Nogara Ribera del Duero
Calories From Fat 45 Total Fat 5 Calories 47 Calcium 10
Sodium 486 Vitamin A 165 Cholesterol 12
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