Bhatia Paneer (Festival)

Method

1. 1Lightly pan-toast paneer cubes in 1 tbsp ghee till edges blush; put aside.
2. 2Heat remaining ghee, crackle cumin, add asafoetida and ginger-chilli.
3. 3Add tomato puree + dry spices; cook 5 min till oil separates.
4. 4Lower flame, stir in curd a spoon at a time (or it splits).
5. 5Add paneer, kasuri methi, garam masala, salt; gently bubble 5 min.
6. 6Serve with roti or jeera rice.