PREPARATION

1. In a mixing bowl, add 120 grams yogurt, 1/4 teaspoon dry ginger powder, 1 teaspoon red chili, 1/2 teaspoon dried fenugreek leaves, 1/2 teaspoon garam masala, 1 tablespoon gram flour, 2 tablespoons coriander, 1 teaspoon salt, 1 tablespoon oil, 210 grams paneer and mix it well.

2. Marinate the paneer for 20 minutes.

3. Heat 2 tablespoons oil in a pan, add the marinated paneer in it.

4. Cook till it turns golden brown and crispy from all sides.

5. Remove it from heat and keep aside.

6. Drain it on an absorbent paper.

7. Take a pan, add 5 dry red chili, 1 tablespoon coriander seeds and dry roast till it turns dark brown in color.

8. Transfer this into a blender and blend it into a fine powder. Keep aside

9. Heat 2 tablespoons oil in a heavy pot, add 80 grams cabbage and stir well.

10. Add 1 1/2 teaspoons green chili and fry for 2 - 3 minutes.

11. Then, add 380 grams tomato puree and mix it well.

12. Bring it to a boil.

13. Now, add 1/4 teaspoon dry ginger powder, blended mixture and mix it well.

14. Cook for 3 - 5 minutes.

15. Add 1 tablespoon ketchup, 1 teaspoon salt and stir well.

16. Now, add 180 milliliters milk and mix it well.

17. Bring it to a boil.

18. Cook for another 3 - 5 minutes.

19. Then, add 1 tablespoon dried fenugreek leaves, 90 grams boiled green pea and mxi it well.

20. Add the cooked paneer in it and mix it again.

21. Cook for another 5 - 7 minutes on low heat.

22. Garnish with coriander.

23. Serve hot with roti or naan.