PREPARATION

(Dry Spices)
1. Add 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 2 cloves, 2 pods cardamom, 4 peppercorns in a pan and roast for a minute.
2. Let the mixture cool and put it into a blender and blend it to make a smooth powder.

(Saute)
1. Heat 1 tablespoon oil in a pan, 110 grams onions and saute until the onions are golden brown.
2. Add 100 grams tomato, 1/2 teaspoon salt and cook it till the tomatoes turn soft.
3. Transfer it into a blender and blend it to make a smooth paste.

(Gravy)
1. Heat 1 tablespoon butter in a pan, add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute for a minute.
2. Add 2 green chili, 75 grams onions, 80 grams bell pepper and mix well. Cook for 3 - 5 minutes.
3. Add the onions and tomato paste paste in it and mix well. Add 2 tablespoons cashew paste, dry spices powder, 1 teaspoon dry mango powder and mix well.
4. Add 200 milliliters water and stir well. Let it boil.
5. Add 250 grams paneer, 1/2 teaspoon salt and mix well.
6. Serve hot with roti or naan.