PREPARATION

1. Take 330 grams paneer and cut it into medium sized cubes.

2. Heat some oil in a pan and shallow fry these until it turns golden brown in color from all sides.

3. Remove it from heat and drain it on an absorbent paper.

4. Heat 1 litre water in a skillet, add 130 grams cauliflower, 120 grams bell pepper, 140 grams mushrooms and mix it well.

5. Bring it to a boil.

6. Remove it from water and transfer it into a bowl filled with cold water.

7. Rest for 5 minutes.

8. Now, remove it from water and keep aside.

9. Heat 2 tablespoons oil in a heavy skillet, add 5 dry red chili and stir well.

10. Add 1 tablespoon ginger, 1 tablespoon garlic and saute for a minute.

11. Then, add 1 teaspoon turmeric and stir well.

12. Now, add 200 grams onions and fry till translucent or until it turns golden brown in color.

13. Add 240 grams tomato and saute until it turns soft and pulpy.

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

15. Now, add the boiled cauliflower, bell pepper, mushrooms and fried paneer in it.

16. Mix all the ingredients well.

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

18. Add 1 tablespoon curry powder, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.

19. Add 180 grams spinach and mix it again.

20. Then, add 250 milliliters water and mix it well.

21. Bring it to a boil.

22. Now, add 135 grams fresh cream and mix it well.

23. Cook for 7 - 10 minutes on medium heat.

24. Add 2 tablespoons coriander and mix it well.

25. Garnish with coriander.

26. Serve hot with roti or naan.