PREPARATION

1. Heat 15 milliliters oil in a pan, add 2 pods cloves, 2 pods green cardamom, 1 mace, 1 inch cinnamon stick, 1 dry red chili, 1 tablespoon cashews and roast for 2 - 3 minutes on medium heat.

2. Add 1 tablespoon ginger, 1 teaspoon garlic and saute for 2 - 3 minutes.

3. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 100 grams tomato and saute until it turns soft and pulpy.

5. Transfer this into a blender and blend it into a smooth paste.

6. Heat 15 milliliters ghee in a skillet, add 1/2 teaspoon cumin, 1 bay leaf and stir well.

7. Then, add 50 grams onions, 85 grams bell pepper and saute for 3 - 5 minutes on medium heat.

8. Now, add the blended paste in it and mix it well.

9. Cook for 3 - 5 minutes on medium heat.

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

11. Add 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.

12. Then, add 250 milliliters water and stir well.

13. Now, add 300 grams paneer and mix it well.

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

15. Add 2 tablespoons fresh cream and mix it well.

16. Now, place a aluminium foil bowl on it.

17. Add a burning charcoal, 1 teaspoon oil and cover it with lid.

18. Cover for 5 - 7 minutes so the paneer gets the smoky flavour of it.

19. Open the lid and remove the charcoal.

20. Serve hot with roti or naan.