PREPARATION

1. In a bowl, add 4 kashmiri dry red chili, 60 milliliters water and soak for 2 hours.
2. In a blender, add the soaked kashmiri dry red chili, 6 garlic cloves, 1/2 teaspoon salt, 50 millilitres water and blend it into a paste.
3. Heat 1 1/2 tablespoons olive oil in a skillet, add 65 grams onions and fry till translucent or until it turns golden brown in color.
4. Then, add the prepared chilli paste, 1 1/2 teaspoons vinegar and mix it well.
5. Add 1/4 teaspoon salt and mix it well.
6. Cook for 3 - 5 minutes on medium heat.
7. Now, add 350 grams paneer and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 tablespoon spring onions and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Remove it from heat.
12. Garnish with spring onions.
13. Serve hot.