PREPARATION

1. Heat 2 tablespoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger and saute for a couple of minutes.

2. Add 100 grams onions and fry till translucent.

3. Transfer it to blender and blend it to a smooth puree.

4. Now transfer it to a pan, add 1/4 teaspoon turmeric and mix well.

5. Add, 1/4 teaspoon red chili, 1/4 teaspoon garam masala and mix again.

6. Now, add 220 grams tomato puree and stir well. Bring the tomato mixture to a boil.

7. Then, add 1 teaspoon salt, 2 tablespoons fresh cream and mix it well. Cook for 3 - 5 minutes.

8. Remove it from heat and keep aside.

9. Heat 45 milliliters oil in a heavy pot, add 1/2 teaspoon cumin and allow it to crackle.

10. Add 1/4 teaspoon turmeric, 100 grams onions and saute until they are soft and cooked through.

11. Now, Add 1 teaspoon ginger, 2 teaspoon green chili and stir fry for 3 - 4 minutes.

12. Then, add, 100 grams bell pepper, 80 grams tomato and saute until they turn soft.

13. Add 145 grams fenugreek leaves and mix it well. Cook for 5 - 7 minutes.

14. Now, add 200 grams paneer and mix well.

15. Add 1 teaspoon salt, 1/2 teaspoon red chili and mix well to combine.

16. Then, add the prepared gravy in it and mix well. Cook for another 3 - 5 minutes.

17. Add 2 teaspoons dried fenugreek leaves and mix well.

18. Serve hot with roti.