PREPARATION

1. In a mixing bowl, add 350 grams paneer, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon ginger garlic paste, 1 tablespoon oil and mix it well.
2. Marinate for 30 minutes.
3. Heat 2 tablespoons oil in a pan, add the marinated paneer in it and mix it well.
4. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
5. In a blender, add 50 grams almonds and blend it into a fine powder. Keep aside.
6. Take a deep pan, add 1 litre water, 400 grams tomato and boil for 8 - 10 minutes on medium heat.
7. Remove it from heat and
8. transfer this into a blender.
9. Blend it into a puree.
10. Heat 30 milliliters ghee in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
11. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
12. Now, add 200 grams bell pepper and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/2 teaspoon turmeric and stir well.
15. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
16. Then, add 200 milliliters water and mix it well.
17. Bring it to a boil.
18. Add 1 teaspoon salt and mix it well.
19. Now, add 120 milliliters fresh cream and mix it well.
20. Add 100 milliliters milk and mix it again.
21. Bring it to a boil.
22. Add 1/2 teaspoon cardamom powder, 1 tablespoon honey, 1 teaspoon dry fenugreek leaves and mix it well.
23. Cover it with lid and cook for about 10 minutes on medium heat.
24. Open the lid and add the cooked paneer in it.
25. Mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Garnish with coriander and almonds.
29. Serve hot.

Kadai Baby Corn Paneer

Servings - 2 - 3

INGREDIENTS
Coriander seeds - 30 grams
Cumin seeds - 1 tablespoon
Dry red chili - 4
Black peppercorns - 10 - 15
Oil - 30 milliliters
Baby corns - 250 grams
Salt - 1 teaspoon
Bell pepper - 40 grams
Onions - 40 grams
Oil - 30 milliliters
Onions - 95 grams
Salt - 1 teaspoon
Ginger garlic paste - 2 tablespoons
Tomato - 170 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Curd - 75 grams
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Cashew paste - 90 grams
Water - 200 milliliters
Water - 100 milliliters
Paneer - 200 grams
Garam masala - 1 teaspoon
Dry fenugreek leaves - 2 tablespoons
Fresh cream - 2 tablespoons