PREPARATION

1. Take a pan, add 4 dry red chili, 1 teaspoons coriander seeds, 1 pod black cardamom, 2 pods green cardamom, 10 black peppercorns, 4 pods cloves, 1 teaspoon cumin and dry roast for 3 - 5 minutes or until it turns golden brown in color.

2. Remove it from heat and transfer this into a blender and blend it into a fine powder.

3. Keep aside.

4. Heat 45 grams butter in a skillet, add 200 grams onions and fry till translucent or until it turns golden brown in color.

5. Then, add 360 grams tomato, 1 tablespoon green chili and saute until it turns soft and pulpy.

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

7. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon curry powder and mix it well.

8. Remove it from heat and allow it to cool.

9. Transfer this into a blender and blend it into a smooth puree.

10. Transfer this puree into a heavy skillet and give it a nice stir.

11. Then, add the prepared masala, 2 teaspoons chaat masala and mix it well.

12. Now, add 130 grams onions, 150 grams bell pepper and mix it again.

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

14. Add 150 milliliters water and mix it well.

15. Bring it to a boil.

16. Cover it with lid and cook for about 10 minutes on medium heat.

17. Open the lid and give it a nice stir.

18. Now, add 380 grams paneer and mix it well.

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

20. Remove it from heat.

21. Garnish with coriander.

22. Serve hot.