Servings - 2 - 3

Paneer - 350 grams

Yogurt - 180 grams

Red chili - 1/2 teaspoon

Dry mango powder - 1 teaspoon

Chaat masala - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Salt - 1/2 teaspoon

Gram flour - 1 tablespoon

Olive oil - 1 teaspoon

Oil - 45 milliliters

Oil - 20 milliliters

Carom seeds - 1 teaspoon

Ginger paste - 1 tablespoon

Onions - 150 grams

Bell pepper - 170 grams

Tomato - 155 grams

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Chaat masala - 1 teaspoon

Ketchup - 2 teaspoons

Marinated mixture - 70 grams

Garam masala - 1/2 teaspoon

Coriander - for garnishing

1. Take 350 grams paneer and cut it into pieces.

2. In a bowl, add 180 grams yogurt, 1/2 teaspoon red chili, 1 teaspoon dry mango powder, 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, 1/2 teaspoon salt, 1 tablespoon gram flour, 1 teaspoon olive oil and mix it well.

3. Pour the mixture into the paneer and mix it well.

4. Marinate for 30 minutes.

5. Heat 45 milliliters oil in a pan, shallow fry paneer cubes until it turns golden brown and crispy from all sides.

6. Drain it on an absorbent paper. Keep aside.

7. Heat 20 milliliters oil in a skillet, add 1 teaspoon carom seeds and stir well.

8. Add 1 tablespoon ginger paste and saute for 1 -2. minutes.

9. Then, add 150 grams onions and fry till translucent.

10. Add 170 grams bell pepper and mix it well.

11. Now, add 155 grams tomato and mix it again.

12. Cover it with and cook or 7 - 8 minutes on medium heat.

13. Open the lid and mash the tomatoes .

14. Add 1/2 teaspoon turmeric and stir well.

15. Then, add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoons umin powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala, 2 teaspoons ketchup and mxi it well.

16. Add 70 grams marinated mixture and mix it well.

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

18. Now, add the fried paneer in it and rice it nice stir.

19. Add 1/2 teaspoon garam masala and mix it well.

20. Cook or 3 - 5 minutes.

21. Garnish with coriander.

22. Serve hot.