INGREDIENTS
No Garlic No Onion Paneer Masala
Servings - 2 - 3
INGREDIENTS

Water - 500 milliliters
Green beans - 90 grams
Oil - 35 milliliters
Paneer - 150 grams
Water - 700 milliliters
Tomato - 255 grams
Oil - 10 milliliters
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Lemon juice - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Red chili - 1/2 teaspoon
Kitchen king masala - 1/2 teaspoon
Oil - 10 milliliters
Bell pepper - 150 grams
Cabbage - 140 grams
Salt - 1/2 teaspoon
Oil - 15 milliliters
Cumin - 1 teaspoon
Tomato paste - 210 grams
Turmeric - 1/2 teaspoon
Water - 100 milliliters
Salt - 1/2 teaspoon
Yogurt - 45 grams
Butter - 1 1/2 teaspoons
Fresh cream - 2 tablespoons
Dry fenugreek leaves - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Take a pan, add 500 milliliters water, 90 grams green beans and bring it to a boil.
2. Boil for 7 - 8 minutes.
3. Remove it from heat.
4. Heat 35 milliliters oil in a another pan, add 150 grams paneer and mix it well.
5. Cook until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Take a another pan, add 700 milliliters water, 255 grams tomato and bring it to a boil.
8. Boil for 7 - 8 minutes on medium heat.
9. Remove it from heat and peel the tomatoes.
10. Transfer this into a blender and blend it into a puree.
11. Heat 10 milliliters oil in a another pan, add the blended puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon lemon juice and mix it well.
14. Remove it from heat and transfer this into a bowl.
15. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1/2 teaspoon red chili, 1/2 teaspoon kitchen king masala and mix it well.
16. Keep aside.
17. Heat 10 milliliters oil in a skillet, add 150 grams bell pepper, 140 grams cabbage and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Then, add the boiled beans, 1/2 teaspoon salt and mix it well.
20. Now, add the cooked paneer and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Remove it from heat and keep aside.
23. Heat 15 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
24. Then, add 210 grams tomato paste and mix it well.
25. Add 1/2 teaspoon turmeric, prepared sauce mixture and mix it again.
26. Cook for 3 - 5 minutes on medium heat.
27. Then, add 100 milliliters water and mix it well.
28. Add 1/2 teaspoon salt, 45 grams yogurt and mix it again.
29. Now, add the cooked paneer and veggies and mix it well.
30. Cook for 3 - 5 minutes on medium heat.
31. Add 1 1/2 teaspoons butter, 2 tablespoons fresh cream, 1 teaspoon dry fenugreek leaves and mix it well.
32. Cook for another 3 - 5 minutes on medium heat.
33. Remove it from heat.
34. Garnish with coriander.
35. Serve hot.