PREPARATION

1. Heat 2 tablespoons butter in a pan, add 1/2 teaspoon carom, 100 grams onions and saute until onions are light brown.
2. Add 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili, 80 grams bell pepper and saute for 2 - 3 minutes.
3. Add 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon pav bhaji masala and stir.
4. Add 200 milliliters tomato puree and stir, add 1 teaspoon salt and saute for about 8 - 10 minutes. If the tomato masala looks dry, then add 100 milliliters water and continue to saute.
5. Add 200 grams paneer and stir well. Cook for about 2 - 3 minutes. Add 1/2 teaspoon dry fenugreek leaves and stir.
6. Garnish with coriander.
7. Serve with chapatis or naan.