Blend mint, the coriander, curd, green chillies, ginger, lemon and salt into a fine paste
Marinate the cubed paneer in this paste for half an hour.
Heat oil in a pan, saute the chopped garlic and red chilli powder
Add the marinated paneer with the paste and cook on a low flame till the paneer gets well coated and the gravy thickens.
Serve hot with rotis or naan.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.