PREPARATION

1. In a mixing bowl, add 320 grams paneer, 1 tablespoon garlic, 1 tablespoon ginger, 1/2 teaspoon salt, 1/2 teaspoon red chili, 35 milliliters coconut milk and mix it well.

2. Marinate for 20 minutes.

3. Heat 30 grams butter in a pan, add the marinated paneer and mix it well.

4. Cook until it turns golden brown in color from all sides.

5. Remove it from heat and drain it on an absorbent paper.

6. Heat 30 milliliters oil in a another pan, add 2 pods cloves, 2 cinnamon stick, 6 black peppercorn, 2 pods green cardamom, 2 dry red chili, 1 bay leaf, 1 teaspoon cumin seeds and stir for 1 - 2 minutes.

7. Add 1 1/2 tablespoons garlic, 2 tablespoons ginger and stir for 1 - 2 minutes on medium heat.

8. Then, add 200 grams onions, 1 tablespoon green chili and fry until it turns golden brown in color.

9. Now, add 220 grams tomato, 1 teaspoon salt and saute until it turns soft and pulpy.

10. Add 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.

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

12. Remove it from heat and transfer this into a blender and blend it into a smooth puree.

13. Transfer this into a skillet and mix it well.

14. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

15. Then, add 220 grams bell pepper and mix it well.

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 the fried paneer in it and mix it well.

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

20. Garnish with coriander.

21. Serve hot with roti or naan.