Ingredients

• 1 1/4 Cups Paneer
• 6 Cloves Garlic
• 1 Teaspoon Vinegar
• 5 Whole Kashmiri Red Chilies
• 1 Teaspoon Sugar
• 1 Pinch Salt
• 1 Tablespoon Oil
• 1/2 Teaspoon Cumin
• 1/2 Cup Chopped Onion
• 2 Tablespoons Water

Directions

1. Blend together garlic, chilies, sugar, salt, and vinegar with water.
2. Heat a pan with oil and allow cumin to sizzle.
3. Fry onions until golden. Add the sauce and cook until it thickens and the oil separates.
4. Add paneer and sautee for 2 to 3 minutes. Garnish with coriander or celery.
5. Serve hot over rice.