Paneer – 200 gms
Onions – 2 (mid-sized)
Tomatoes – 2 (mid-sized)
Ginger garlic paste – 1 heaped teaspoon
Thick yogurt – 100 ml
Salt – 1 ¾ teaspoon
Turmeric powder – ¼ teaspoon
Oil – 4 to 5 teaspoons
Coriander leaves – 2 teaspoons (finely chopped)
Kasuri methi – 1 teaspoon (optional)
For achar masala:
Red chillies – 3 or 4
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Kalonji (onion seeds) – 1 teaspoon
Fennel seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Fenugreek seeds – ½ teaspoon