1. Paneer - 1 lb
2. Onion - 1
3. Ginger Garlic paste - 3/4th tsp
4. Tomato puree - 1 cup
5. Tomato Paste - 2 tbsp
6. Capsicum(red+green) - 1 cup
7. Chilli Powder - 1 tbsp
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 3/4th tbsp
10. Cloves - 4 nos.
11. Cinnammon - 1/2"
12. Garam masala powder - 1 tsp
13. Fresh Cream - 3 tbsp
14. Kasoori Methi - a pinch
15. Coriander leaves - for garnish
16. Oil - 6 tbsp
1. Grill or fry paneer cubes. Chop capsicum the same size as the paneer.
2. Make a paste out of onion, chilli powder, turmeric powder, coriander powder, cloves and cinnammon by adding a little water.
3. In a pan saute the chopped capsicum in a tbsp of oil.
4. Heat oil (for better taste use butter instead of oil) in a kadai. Add the ground paste, ginger garlic paste and keep stirring till the raw smell of onion is gone and the paste is thick. This process takes about 10 to 15 minutes. Add the tomato puree, tomato paste and sauteed capsicum. Cook for 3 minutes.
5. Add paneer and stir well. If the consistency is too thick add half cup of water. Add salt, garam masala powder and bring to a boil.
6. Now add the cream and cook for 2 minutes on low flame. Crush kasoori methi in the palm and drop into the dish. Turn the stove off. Garnish with coriander leaves and cream.