PREPARATION

1. Take 400 grams paneer and cut it into cubes. Keep aside.

2. Take a pan, add 2 tablespoons coriander seeds, 4 dry red chili and roast for 3 - 5 minutes or until it turns golden brown in color.

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

4. Heat 2 tablespoons oil in a pan, add 80 grams onions, 120 grams bell pepper, 400 grams paneer and saute the veggies for 7 - 10 minutes on medium heat or

until it turns golden brown in color.

5. Heat 45 milliliters oil in a another pan, add 110 grams onions and fry till translucent.

6. Add 1 1/2 tablespoons cashews and stir well.

7. Then, add 200 grams tomato and saute till it turns soft and pulpy.

8. Now, transfer this into a blender and blend it into a smooth puree.

9. Heat 2 tablespoons oil in a pot, add 2 teaspoons ginger garlic paste and saute for 1 - 2 minutes.

10. Then, add the blended onions tomato mixture in it and stir well.

11. Add 1/4 teaspoon turmeric and stir again.

12. Now, add the blended spice mix, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.

13. Add 200 milliliters water and stir well.

14. Bring it to a boil.

15. Then, add 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.

16. Now, add the cooked paneer and veggies and give it a nice stir.

17. Cook for 5 - 7 minutes on medium heat.

18. Garnish with ginger and coriander.

19. Serve hot with roti, naan or rice.