PREPARATION

1. Heat 1 tablespoon oil in pan, add 1 bay leaf, 1 dry red chili and 1 teaspoon cumin and stir well.
2. Add 1 1/2 tablespoon cashews and roast for a minute .
3. Now, add 1 teaspoon ginger , 1 teaspoon garlic and stir well.
4. Then add 1 teaspoon green chili and 90 grams onion, cook until translucent.
5. Add 130 grams tomatoes  and cook for 8 - 10 minutes.
6. Add 250 milliliters water and cook it on a low heat for 5 minutes.
7. Now, remove the pan from heat.
8. Take out the mixture in a bowl and let it cool for 8 -10 minutes.
9. Discard bay leaf from it.
10. Transfer it in blender and blend to a puree.
11. Heat a pan, add 2 tablespoons gram flour , and dry roast until golden brown.
12. Remove it from heat and keep aside.
13. Heat 1 1/2 tablespoons oil in a wok , and 1 tablespoon butter , add 1 teaspoon green chili, 50 grams onion and sauté for 5 minutes .
14. Add 70 grams tomatoes and cook for a while.
15. Now add roasted gram flour, and mix well.
16. Then , add blended puree and stir well.
17. Cook for 5-7 minutes on medium heat.
18. Now, add 1/4 teaspoon turmeric and stir well.
19. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon paprika and mix well.
20. Now, add 30 grams bell pepper and stir, then add 300 milliliters water.
21. Mix well, cover and cook for 7 -8 minutes.
22. Open the lid and add 150 grams crumbled paneer . Mix properly.
23. Again cover the lid and cook for 2-3 minutes.
24. Now, add 1 /2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and stir well.
25. Then add 1 tablespoon coriander and mix well.
26. Garnish it with dry fenugreek leaves.
27. Serve hot.