Blanch the Tomatoes for 2 minutes. Drain the water. Let the Tomatoes cool down. Place them in a Blender Jar & make a coarse pure along with the Green Chilies.
Heat oil in a large nonstick Skillet.
Tip in the Cumin Seeds. Add in 1 tablespoon chopped Garlic, allowing the Garlic to slightly burn - this will flavour the oil beautifully.
Now tip in the dried Red Chilies, Red Chilli Powder and the chopped Coriander Leaves along with balance 1 Tablespoon Garlic and saut over a medium heat to soften the Garlic.
Add the Turmeric Powder and Onions.
Saut the Onions until golden.
Pour in the Tomato Pure.
Cook covered over low heat till oil floats on top.
At this stage, add the Garlic paste.
After 30 seconds, add the Paneer followed by the Salt.
Let it simmer over low heat for about 5 minutes.
Add the Cream. Stir gently and cook for another 2-3 minutes, stirring occasionally.
Finally, sprinkle the Garam Masala.
Turn the heat off. Stir in the whipped Yoghurt.
Your delicious Garlic Infused Paneer is ready to be devoured.
Serve hot with Roti/Parantha/Naan/Rice.
