PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 160 grams butter and mix it well.
2. Add 50 grams icing sugar, 1 egg and knead it into a smooth soft dough.
3. Refrigerate for 2 hours.
4. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 12 - 15 curry leaves, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili and stir for 2 - 3 minutes.
5. Then, add 130 grams onions and fry till translucent.
6. Now, add 135 grams bell pepper, 1 teaspoon salt and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, 1 tablespoon green chili sauce, 40 grams ketchup and mix it well.
9. Then, add 350 grams paneer and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add 100 milliliters water and mix it well.
12. Bring it to a boil.
13. In a bowl, add 1 tablespoons corn flour, 45 milliliters water and mix it well.
14. Add 1 tablespoon lemon juice and mix it again.
15. Cook for 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Now, take the dough and flatten it with the help of a rolling pin.
18. Cut out a circle from it.
19. Place it into a tart moulder.
20. Prick it with fork.
21. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
22. Remove it from oven.
23. Add the prepared paneer in it.
24. Garnish with spring onions.
25. Serve.