How to prepare basic Tomato gravy for North Indian dishes & Shahi Paneer

This is a basic gravy, you can add any vegetables / paneer (cottage cheese) / koftas / malai koftas in this to make a vegetarian curry of your choice.

1 tablespoon oil (or 1 tablespoon to 200 ml)
1 teaspoon cumin seeds
2 green chillies (small), finely chopped
1 - inch piece ginger, finely chopped
100 ml thick tomato puree
2 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
1 cup (200 ml water)

Heat oil in a wide pan. Add cumin seeds. When turn light brown color and fragrant, add chopped green chillies and ginger. Fry for 3 - 5 minutes on a low heat.

Add thick tomato puree, red chilli powder, coriander powder, turmeric powder, salt to taste and 1 cup water. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until the gravy thickens and bright red color. This is the basic gravy.

200 g paneer (cottage cheese), cut into desired shape
3 tablespoon thick fresh cream
2 teaspoon cashew nut paste (optional)
1 teaspoon chopped coriander leaves

Add above ingredients (except coriander leaves) in tomato gravy. Mix well. Do not add water. Adjust salt to taste if you required. Cover with a lid and cook on a low heat for 5 - 8 minutes or until the paneer softens / creamy gravy (see the above photo).

Sprinkle coriander leaves and serve with any Indian breads (Rotis / Naans / Chapati) or Pulao / Rice of your choice. Please remove green chillies while serving kids.